Wednesday, November 12, 2014


1.5 lbs. Tobago peppers
1/4 cup whole grain mustard
2 yellow onions, diced small
2 cups white balsamic vinegar
1/2 cup brown sugar
1 tablespoons chopped garlic
2 oz. peeled ginger
3 tablespoons honey
1/2 cup cider vinegar
1 cup orange juice
1/2 cup pineapple juice
1 lb. sliced bacon

Wash and clean the Tobago peppers. Keep the seeds. Chop peppers in a food processor or by hand if time permits. Combine white balsamic vinegar and the peppers. Add the whole grain mustard, diced onions, brown sugar, garlic, ginger, honey, cider vinegar, orange and pineapple juice, and let marinate for 24 hours.

The next day, slice the bacon in 1/2-inch sections, and sautee until almost crispy. Dump marinated pepper ingredients over the sauteed bacon. Simmer slowly until the liquid is reduced by half and the ingredients have a syrup-like consistency.

Remove from heat. Cool and refrigerate for future use. Use this jam as a marinade for meat or for adding a little something extra to an appetizer.

bacon recipe source: Chef Serge Falcoz-Vigne, 518 West, 518 West Jones Street, Raleigh, NC 27603; Kaitlyn Goforth, Deep South Magazine, October 8, 2014

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