Khanh’s Bacon Jam

November 2, 2009

This savory jam of cooked bacon, onion, chipotles, Mexican chocolate, and coffee is really something special.

Recipe from Homesick Texan, via our friend Khanh.


  • 1 pound of bacon
  • 4 cloves of garlic, minced
  • 1 sliver of onion
  • 1-4 chipotles en adobo (depending on the level of heat you can tolerate)
  • 2 teaspoons adobo sauce (from the can)
  • 2 teaspoons ancho chile powder
  • 1/2 teaspoon allspice
  • 1/2 teaspoon ground Mexican hot chocolate
  • 1 cup of brewed coffee
  • 1/4 cup apple cider vinegar
  • Black pepper to taste


Cook the bacon until fat is rendered, but not too crisp. Cut cooked bacon into two-inch sized pieces.

On medium heat, cook the onion and garlic in one tablespoon of rendered bacon fat in a medium-sized pot for two minutes. Add the cooked bacon, spices, apple-cider vinegar and coffee. Simmer on low for two hours, stirring occasionally. If jam starts to get dry, add water, 1/4 cup at a time.

After two hours, place bacon jam into a food processor, and puree for two or three seconds, tops. You just want to bring it together but still have some chunks.

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