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.
Adapted from Martha Stewart
- 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.