1.5 lbs. bacon
2 onions, thinly sliced
4 cloves garlic
.5 c. apple cider vinegar
.5 c. brown sugar
.25 c. maple syrup
.75 c. brewed coffee
.5 tsp. cracked black pepper
Cut the bacon strips into 1” pieces. Utilize Dutch Oven - cook until browned. Transfer bacon to paper towel lined bowl. Reserve 3 T. bacon fat - saute onions & garlic 8-10 minutes. Add vinegar, brown sugar, coffee, & pepper - reduce heat source to low. Allow the mixture to come to a boil - boil hard for 2-3 minutes. Add the bacon to the mixture. Simmer, while stirring for 8-10 minutes. Remove from heat. Rip in food processor - spreadable consistency. Refrigeration for up to 2 weeks. Serve cold, room temp., or warm… Serve on a crunchy baguette with an egg on top. Delicious!
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