- 1 lb (16 oz/ 454 g) bacon
- 2 tbsp (1 fl oz/ 30 ml) bacon drippings
- 3 oz (85 g) onion, diced finely
- 1 clove garlic, minced
- 1 habanero pepper, including seeds, finely minced
- 1/2 tsp Seasoned Salt
- 2 1/4 oz (64 g) Lakanto Golden, or equivalent “brown” sweetener
- 4 tbsp. (2 fl oz/ 59 ml) champagne vinegar
- 1/2 c (4 fl oz/ 118 ml) water
- 1 tbsp.(1/2 fl oz/ 15 ml) sherry vinegar
- 1 tbsp (1/2 oz/ 14 g) butter, salted
- Chop uncooked bacon pretty finely. I use kitchen shears to cut it into 1/4-1/2″ pieces. You’re going to put the whole thing in the food processor later, so it doesn’t have to be super precise.
- In a large pot over medium, cook the bacon pieces until crispy. Remove crisp bacon bits with a slotted spoon and let it drain on paper towels. Reserve 2 tbsp. the bacon drippings (keep the rest of the drippings, aka liquid gold, in a mason jar for other general cooking).
- Transfer the reserved 2 tbsp. drippings to a small-ish saucepan and heat over medium.
- Once it’s hot, throw in your onion and habanero and begin cooking down, stirring frequently, until the onion is begins to get golden.
- Add the garlic and let cook another 30 seconds, or until fragrant.
- Stir in the Seasoned Salt, Lakanto Golden, champagne vinegar, water, and the reserved crispy bacon pieces. Mix well and bring to the simmer, stirring occasionally.
- Let the mixture cook down, stirring more frequently the more the liquid cooks off, until there is about 1-2 tbsp. liquid left in the mixture.
- Remove from the heat, add the sherry vinegar and butter, and stir well so the butter melts and incorporates.
- Let stand to cool slightly, about 5 minutes.
- Dump the mixture into a food processor and process until it’s as smooth as you like it. I left mine a little chunky, so that’s totally OK.
- Transfer to a mason jar, push any solids down into the fatty liquid, and let stand to cool.
- You want to serve this warm. Store it in the fridge, but the fats will solidify in the cold, so warm the mixture a good 20-30 seconds in the microwave before each use.
For an herbed (aka, not spicy) version of this condiment, omit the habanero pepper and add 1 to 1 1/2 tsp your favorite dried herbs when you add the Seasoned Salt. I’ve used a mixture of sage and thyme, and it was lovely. Don’t be afraid to experiment with the base recipe. I think this would also be fabulous by adding a splash or two of maple extract while omitting the pepper or herbs.
Per 1 tbsp.: 126.2 cal, 7.8 g protein, 9.8 g fat, 4 g carbs, 0.7 g fiber, 2.4 g sugar alcohol, 0.9 g NET carbs
- Serving Size: Approx. 1 tbsp