1teaspoonof Red Chili Flakes or more if you like spicy
½teaspoonSalt
½teaspoonBlack Pepper
1tablespoonFresh Thyme chopped or 2 teaspoons dry
½cupBrown Sugar
2 to 4Garlic Cloves minced
1teaspoonSmoked Paprika
¼cupMaple Syrup
½cupMaple Balsamic Vinegar (if your vinegar is acid double the amount)
2ouncesapprox. Maple Flavored Bourbon Whisky (or plain Bourbon)
2tablespoonsFresh Parsley chopped
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Recipe Instructions
In a pot sauté the bacon slowly and cook it until all fat has render and the bacon is lightly crisp. When the bacon is done, remove it from the pot and add the onion and cook them until golden brown and add the bacon back in the pot and add the chili, salt and pepper, sugar, garlic, paprika, maple syrup, vinegar, and half of the parsley.
Cook for about 5 to 10 minutes, add the whisky, the remaining parsley and adjust seasoning.
You can freeze this recipe for months, or refrigerate for up to 10 days.
To use on top of your burger, chicken, steak or anything. Reheat slowly in the microwave or in a sauce pan until hot to your liking.
Notes
For the Reduction / Saucier Pan: click hereFor the Maple Balsamic Vinegar: click here