Spiced Bacon Cold Brew Chutney
- 1 pound bacon
- 2 medium red onions, sliced fine
- 2 yellow onions, sliced fine
- 1 jalapeño, deseeded and minced
- 1 tsp sea salt
- 1⁄2 tsp chipotle powder
- 1⁄2 cup Chameleon Cold-Brew Black Coffee Concentrate
- 1⁄2 cup red wine vinegar
- 1⁄4 cup maple syrup
In a large pan, cook bacon over medium heat until the fat is rendered and the bacon is brown. Set bacon aside on paper towel.
Remove all, but about 3 tablespoons bacon grease from pan and add onions, jalapeño, salt and chipotle.
Cover with a lid and cook for about 30 minutes over medium-low until the onions have softened but not browned.
Meanwhile, finely chop the cooked bacon.
To the onion mixture, add remaining ingredients including bacon.
Cook on low for about an hour, stirring often until about 1⁄4 cup of liquid remains, the bacon has softened and the onions are dark and rich in color.
Remove from heat and place in an airtight container and seal.
Refrigerate as soon as jars are cool enough to handle. Store for up to 6 weeks to develop flavor or serve immediately on everything.