Yield: 1 cup
Prep: 15 minutes Cook: 120 minutes
1 pound bacon (SKU 2229)
1 large yellow onion, julienned
5 cloves garlic, minced
3 Tbsp dark brown sugar
2 Tbsp Sriracha, plus more to taste
1 cup coffee
½ cup beer (your choice)
¼ cup apple cider vinegar, plus more to tast
¼ cup maple syrup (grade B)
Fresh cracked pepper
In a saute pan, cook the bacon in batches over medium-high heat until, lightly brown and just starting to crisp. Place cooked bacon on paper towel lined sheet pan.
Add the onions and garlic to the same pan, cook over medium heat until soft and translucent, 10-12 minutes.
While onion mixture is cooking cut bacon into 1 inch strips.
Return bacon to the pan and add brown sugar, sriracha, coffee, beer, apple cider vinegar and maple syrup. Bring to a boil, and reduce and simmer. Simmer over low heat, stirring every so often to prevent sticking, for 2-3 hours or until mixture has thickened to a jam like consistency and deep rich brown color.
Let cool for 20 minutes, and then transfer to a food processor. Pulse several seconds to finely chop and blend the jam. Season with additional vinegar, sriracha and salt if needed.
Allow solids to settle, skim off as much fat as possible.
Serve as an appetizer with brie cheese and crostinis or even on your favorite burger.