Bacon Relish
This is an extremely versatile relish with a hint of a spice bite
Makes enough for: 1 batch relish
Ingredients
- 500 g diced wood smoked bacon
- 30 mls oilive oil
- 500 g red onions, peeled, cut in half and thinly sliced
- 150 g white onions, peeled, cut in half and thinly sliced
- 1 clove garlic, peeled and finely chopped
- 2 mild chillies, thinly sliced
- 5 mls yellow mustard seeds
- 80 mls full cream sherry
- 125 mls apple cider vinegar
- 110 g xylitol
- 3 bay leaves
- 2.5 mls cayenne pepper
Method
- Place the bacon into a dry, not stick frying pan and cook over a medium temperature
- When the fat has rendered and the bacon is crispy, remove the bacon, leaving the lard in the pan
- Drain the bacon on paper town and set aside
- Add the oil to the pan and heat then add the onions and sauté on a low temperature until soft
- Add the garlic, chilli and mustard seeds and cook until the garlic is soft
- Add the sherry, increase the temperature and deglaze the pan, then cook until reduced by half
- Add the vinegar and xylitol and stir until the xylitol dissolves
- Add the bay leaves, cayenne and bacon and stir to combine and leave to cook until thickened, stirring occasionally
- Place the relish into sterilized glass jars and leave to cool
- Refrigerate overnight to allow the flavours to develop and use within a month
Notes
See this post on how I sterilize my glass jars.