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.



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!

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