Receta Bourbon & Bacon Onion Jam

by Gregs Kitchen

1 lb. thick cut bacon, sliced into ½-inch pieces 1 1/2 large sweet onion, chopped ¼ cup light brown sugar 4 cloves garlic, chopped 1/3 cup maple syrup 1/3 cup balsamic vinegar 1 tsp chili powder 1/4 teaspoon ginger 1/4 tsp black pepper 1 cup bourbon Instructions In a cast iron skillet over medium-high heat, cook the bacon until nice and crisp. Then move the bacon to a paper towel-lined plate to cool. Pour most of the bacon grease into a heatproof container to save for other wonderful dishes but leave about 1 tbsp in the skillet. Add the onion,  and light brown sugar to the skillet.  Cook just until tender and caramelized (about 10 minutes). Stir in the garlic and cook an additional minute. Return the bacon to the skillet, along with the maple syrup, chili powder, ginger, and black pepper, cooking about 2 minutes. Now add the balsamic vinegar and bourbon and let the mixture come to a boil and cook for an additional minute. Reduce the heat to medium-low, and allow the mixture to simmer until most of the liquid is absorbed, about 15 minutes. Remove from heat and allow to cool for 15 to 20 minutes.  About room temperature. Put the mixture into a  food processor and pulse the mixture a few times until you’ve reached the desired consistency. I like to leave a few chunks of bacon and onion visible. Store in clean glass jars in the refrigerator for up to a week if it actually lasts that long.