Bacon Relish

A couple of weeks ago I had the idea of creating different relishes to serve with meats and salads.  Now, I may not be actually meeting a textbook definition of relish but to me a relish is a chunky mixture of contrasting but balanced flavours.

Tonight I made a bacon and onion relish to serve on a grilled chicken salad.  It was dead simple and very delicious.

  • 2 lbs bacon, cooked crispy and chopped or crumbled
  • 2 onions, diced
  • 1/3 cup cider vinegar
  • 1 cup apple juice
  • 1/2 cup water
  • 1/2 tsp rosemary
  • black pepper
  • a dash of red chili flakes

Chop the raw bacon and cook in a large pan until it is nice and crispy and dark. (Note: this is not nice and crispy and dark yet!)

 

Using a slotted spoon, pull the cooked bacon out of the pan.  Pour off all but 2 tbsp of the rendered bacon fat.  Add the chopped onions and cook until soft.

Once the onions are cooked, add the remaining ingredients plus the cooked bacon.  I started out by adding some of the juice first to deglaze the bacony goodness from the bottom of the pan before adding everything else.

Reduce the heat to medium-low and simmer for about 20-30 minutes, until most of the liquid has evaporated or thickened up.

The finished relish is tangy with a bit of sweetness from the apple juice and smokiness from the bacon.  We had this over romaine lettuce with fresh tomatoes and grilled chicken tonight (like a kicked up BLT!).  I’m planning on serving it on burgers with homemade BBQ sauce tomorrow.

 

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One thought on “Bacon Relish

  1. Yummmmy, Pam!! Congrats on your new blog!! You are of to an incredibly delicious-looking start. Can’t wait to try this!
    Deirdre

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