It’s delicious on a variety of surfaces; sourdough bread, a cracker, a grilled cheese sandwich, a spoon…
I’ve seen lots of recipes, but I really loved the simplicity of this one, so I figured this would be a good place to start. I made some changes, but basically used that recipe. The biggest change is that I used double the bacon and kept the other elements the same; I can see the sweetness overpowerd the flavor if I’d doubled that as well, but you may like it sweeter.
- 1 lb. Bacon, chopped
- 1/2 Small Onion, diced
- 2 Cloves Garlic, crushed
- 2 T. Brown Sugar
- 2 T. Apple Cider Vinegar
- 2 T. Maple Syrup
- A few sprinkles of red chili flakes
In a medium saucepan, cook the bacon over medium-high heat, stirring occasionally, until crispy and lightly browned.
Transfer the bacon to a paper-towel or paper bag lined plate to drain.
Pour off all but 1 T. bacon drippings.
Add onions, crushed garlic and chill flakes.
Cook until onions are translucent.
Add vinegar, brown sugar, maple syrup and bring to boil, stirring and scraping up the browned bits.
Add the bacon back in a simmer on low heat until liquid is syrupy and thick, about 30 minutes.
Transfer to a food processor or blender and pulse.