It’s smoky, it’s savory, it’s tangy, and best of all, it’s alcoholic. It’s kahlua bacon jam! This happy accident happened when I discovered a left over bottle of kahlua in the pantry. Kahlua is rich, creamy and sweet by itself, and adds a dimension of flavor to the mostly savory bacon jam. In other words, kahlua is JAMMIN’ up the bacon. (Can’t you tell I have a thing for food puns?)
So the secrete to delicious bacon jam is proportion, proportion, proportion. To balance the smokiness of bacon with sweetness of caramelized onion and tangy tomato, you must be careful not to have too much tomato, or it’ll turn too watery. You can’t have too much onion, or else it’ll overpower the bacon. In other words, you have to have enough bacon. Another excuse to eat more bacon!
You can pair this jam with pretty much anything under the sun: shrimp and grits, scallops, burger topping, grilled cheese filling, on fresh focaccia bread, or anything else in sight.
Kahlua Bacon Jam
- 8 strips of turkey bacon (for healthier version)
- 1 cup of finely diced onion
- 2/3 cup of diced tomatoes
- 4 garlic cloves, minced
- 1 Tbsp balsamic vinegar
- 1 Tbsp brown sugar
- 1 tbsp paprika
- 1 tbsp dried chili powder
- 1 cup kahlua
Cook the bacon on a frying pan until brown and crisp. Set aside on paper towel to blot out grease. Cut bacon into small pieces or tear it with your hands.
Caramelize onion over medium heat (this takes about 8 minutes) until onion is soft and brown and sweet to taste.
Add garlic and tomatoes. Season with vinegar, brown sugar, paprika and chili powder. Simmer for another 8 minutes for all the flavors to mix. Add kahlua and stir mixture. It will slowly thicken over 3 minutes.
Add bacon bits and stir around. Simmer for 3 minutes until jam is thick and caramelized.