1 pound good bacon
1 large onion, thinly sliced
5 cloves of garlic, minced
3 tablespoons brown sugar
2 tablespoons Sriracha
1 cup coffee
1/4 cup apple cider vinegar
1/4 cup maple syrup
fresh cracked black pepper
Whisper of liquid smoke
1/4 teaspoon smoked Spanish paprika
1 tablespoon red wine vinegar
Cook the bacon in batches over medium high heat until it’s lightly browned and just starting to crisp. Let cool.
Simmer over low heat stirring every now and then for 3-4 hours until you can no longer tell the onion from the bacon and it has a thick consistency and deep rich brown color.
Let cool for 30 minutes than transfer to a food processor. Pulse for several seconds to finely chop and blend the mixture.
Return to the pot. Cover and place in the refrigerator overnight.
With a spoon, scoop the majority of the fat from the top of the jam. Place the pot on the stove turning the heat to low. Add the black pepper to taste, smoked paprika, and red wine vinegar. If you desire more heat, add another squirt of Sriracha. Cook for 45 minutes until almost all the liquid is evaporated.
Store in the frig. in a mason jar.
This is Sriracha. Just in case you didn’t know. You’re welcome.