2 cups finely chopped shallots (from 3 large or 8 small shallots)
8 cloves garlic, chopped (about 12 tablespoons)
1/3 cup balsamic vinegar
1/3 cup maple syrup
1/3 cup firmly packed dark-brown sugar
1 teaspoon chili powder
Kosher Salt and fresh ground pepper
Preheat the oven to 400 degrees.
Line two rimmed baking sheets with foil, lay the bacon strips flat, making sure pieces do not overlap.
Bake until crisp and browned, 15 to 18 minutes, switching position of baking sheets (top to bottom) once, halfway through cooking.
Transfer strips to a paper towel to drain (pour remaining fat into a heatproof container and reserve). Repeat with remaining bacon.
Working in batches, transfer bacon to a food processor, and pulse until coarsely chopped, or chop by hand.
Transfer chopped bacon to a large heatproof bowl.
While bacon cooks, in a large skillet over medium heat add 2 tablespoons of reserved bacon fat, shallots, and garlic. Cook, stirring occasionally until translucent, about 7 to 10 minutes.
Increase heat to high; add Simply Apple, vinegar, maple syrup, brown sugar, and chili powder. Allow mixture to boil stirring frequently with a flexible spatula, until reduced to a thick glaze, about 10 to 12 minutes.
Pour Simply Apple mixture over cooked bacon, stirring to coat. Season with salt and pepper to taste. Refrigerate in an airtight container at least 1 hour. Enjoy for up to 4 weeks.
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