Bacon and Habanero Marmalade

My friend from work, Ashley, gave me a couple of habanero peppers from her parent's garden. The habanero peppers were a beautiful bright orange and packed full of spicy flavor. Not only were they beautiful, they delicious- like nothing you can find at your usual grocery store. I truly believe that the best ingredients make the best food... and these peppers are just a testament to that thought. These peppers were so fresh, and matched perfectly with sweet and salty creation. The peppers seemed perfect for a flavorful bacon marmalade. It added an unexpected kick, while beautifully accompanying the flavors of the smoky bacon marmalade. 

Bacon Habanero Marmalade (makes about 1 cup)
5 strips Bacon
1 Onion
2 Habanero Pepper
2 clove Garlic
2 tbsp Sugar
2 tbsp Red Wine Vinegar
2 tbsp Worcestershire Sauce

1. In a frying pan, cook the bacon until crispy. 

2. Pour the oil from the bacon into a small saucepan or pot.

3. Cut the onion into short 1-inch strips. They should be very thin. 

4. Place the onion into the bacon oil and cook on medium-low heat until caramelized. 

5. Cut the peppers in half and remove the seeds. Chop the peppers into very small pieces and add to the onion. 

6. Cut the bacon into a small dice and add to the onion and pepper once they are caramelized. 

7. Add the remaining ingredients, and allow to cook on medium-low heat until majority of the liquid has evaporated out. The remaining liquid should be a syrup-y consistency. 

8. Allow the marmalade to cool slightly before canning. 

9. Serve warm!

This marmalade is simple to make, and goes well on pretty much anything. I spread some on toast with avocado, I put some on top of grilled chicken, and i can only imagine that it would be amazing on a burger. Just remember, a little bit goes a long way. This marmalade is packed with flavor, and can be pretty spicy if you have too much at once.

If you are not a big fan of spicy food, you can omit the habanero pepper. You could also reduce the amount you add in. This marmalade creates a nice kick without being unbearable or overpowering. 

Apple Butter

Apple season is almost done, but I had to get in a quick fall apple recipe before it ended! What can you do with overripe apples? Make apple butter! It's a very simple way to use up apples and make them last longer! It's just a few ingredients, and the results are delicious!

Apple Butter
3 Apples
1 tbsp Honey
1/2 tsp Cinnamon
1/4 tsp Salt
1/2 cup Water

1. Peel and core the apples.
2. Cut the apples into a medium dice and place into a medium saucepan.
3. Add the remaining ingredients and stir.
4. Cook over low heat for about 1.5 hours, stirring every 5 minutes.
5. Cook until the apples are very tender, and the water has evaporated out. However, do not let the apples dry out completely, as they will burn.
6. Use an immersion blender to break up the apples to a smooth consistency. It should look like a very thick applesauce.
7. If the apple butter is not thickened, return to the heat and reduce slightly.
8. Cool in a thin layer on a pan or a plate.
9. Once cool, transfer to an airtight storage container.

If you do not have an immersion blender, you can use a fork or a potato masher to get rid of the large chunks. You want to get rid of as many chunks as you can.

I enjoyed this product on some artisan sunflower toast. The nuttiness of the bread complimented the sweet apple butter perfectly, making for a delicious snack!