This complex mixture of sweet candied smoky–salty bacon—with earthy undertones from a hit of coffee, and pockets of heat—is great on burgers, pizza, biscuits, and more.
About the author: Joshua Bousel brings you new, tasty condiment each Wednesday and a recipe for weekend grilling every Friday. He also writes about grilling and barbecue on his blog The Meatwave whenever he can be pulled away from his grill.
Adapted from Martha Stewart
- Yield:makes 2 cups
- Active time: 2 hours
- Total time:2 hours
- 1 pound bacon, finely chopped
- 1 small onion finely chopped (about 1 cup)
- 2 medium cloves garlic, minced (about 2 teaspoons)
- 1/2 teaspoon red pepper flakes
- 1/2 cup brewed coffee
- 1/3 cup apple cider vinegar
- 1/3 cup packed dark brown sugar
- 3 tablespoons maple syrup
In a large skillet or dutch oven, cook bacon over medium-high heat, stirring occasionally, until fat is rendered and bacon is lightly browned, 10 to 15 minutes. With a slotted spoon, transfer bacon to paper towels to drain.
Pour off all but 1 tablespoon of fat from skillet; add onions and cook, stirring occasionally, until translucent, about 5 minutes. Add garlic and red pepper flakes and cook until fragrant, about 30 seconds. Stir in coffee, vinegar, brown sugar, and maple syrup. Bring to a boil, stirring and scraping up browned bits from skillet with a wooden spoon, about 2 minutes. Add bacon and stir to combine.
Reduce heat to a bare simmer and cook uncovered, stirring occasionally, until liquid is syrupy, 1 to 1 1/2 hours.
Transfer to a food processor; pulse until coarsely chopped. Let cool, then refrigerate in an airtight container up to 4 weeks.