Bacon Green Chile “Jam”

August 8, 2012Katie

Savory is the inspiration for this Bacon Onion Green Chile Jam recipe. I’m obsessed with savory.

Upon reaching 40, my tastebuds somehow switched from  obsessively sweet and sugary to insanely in-love with savory. Give me the choice between a cupcake and a handful of smoked almonds, I’ll take the almonds every time now.

Add to that the fact that spicy food is increasingly becoming more appealing along with savory and now I’ll take the Wasabi Soy almonds every time.

Is that a weird over 40 thing?

I tell you all of that to explain to you the inspiration for this recipe.

This recipe is savory (from the bacon) and a bit sweet (from the caramelized onions)  AND it has a little kick from my favorite chile – the poblano pepper!

And it goes on burgers to make them extra special.

While it’s a bit time consuming, you can make it on a weekend or whenever you have a bit of time to stir a pot for a little while. Once you get the initial chopping done, it’s just remembering to stir the pot every few minutes. Make it ahead then reheat it while your burgers cook.

It’s deliciously savory and wonderful.

The first thing you need to do is to make your bacon onion green chile jam.  Take one pound of bacon and slice across the pieces to make 1/2 little pieces.

Dump it into a heavy bottomed skillet and fry it up until crisp, (but not overdone!), about 10 minutes.

While that’s frying, Chop up four medium onions.

Add them right in with the bacon.

Mince up 4 cloves of garlic and add it into the pot.

Right about now, your kitchen is going to be smelling fabulous. Can you imagine the aroma of frying bacon mixed with onion and garlic?

It’s good I tell ya but it’s going to get better.

Because, you see we’re going to chop up two poblano peppers.Slice off the ends, pull out the ribs and seeds, slice long pieces and then cut across them to make little pieces.

Add them in with the bacon, onion and garlic.

Continue to cook this about 15-20 minutes, stirring often until vegetables are tender and onions are translucent.

Now add in a tablespoon of tomato paste, 2 teaspoons of espresso powder (or subsitute 1/2 cup of strong brewed coffee), 1/4 cup of apple cider vinegar, and 1/4 cup of brown sugar.

Stir this all up.  Oh yes! Add a bit of salt and pepper to taste.

Reduce your heat down to where your mixture is barely simmering and let this go, stirring often for about an hour, letting everything get carmelized and reduced down.  It’s going to get a bit sticky, dark and rich.

I used an immersion blender and whizzed it up a bit.

If you don’t have one, just put it in your food processor and pulse it a few times. You still want some texture.

Simmer 15 minutes more and then remove from the heat.

Spoon your jam into jars or a plastic container.

Then have the men folk patty and grill up some burgers.

Conner has become the resident grill man at our house now. He does such a great job with anything he grills.

When the burgers were done, we dressed them up with some bacon jam, guacamole (click here for my recipe), and a little lettuce and tomato.

We served them with simple potato wedges we had drizzled with olive oil, and sprinkled with salt, pepper and garlic powder. (Roast them about 20-25 minutes at 400º.)

These burgers were sinfully good.

Try them at your next cookout!

5.0 from 2 reviews
  • 1 pound bacon
  • 4 medium onions, chopped
  • 2 poblano peppers, chopped
  • 4 cloves garlic, minced
  • 1 T. tomato paste
  • ¼ c. brown sugar
  • ¼ c. apple cider vinegar
  • 2 t. espresso powder
  • ½ t. salt
  • ¼ t. pepper
  1. Chop bacon into ½ inch pieces.
  2. Fry until almost crisp.
  3. Add in onion, poblano and garlic.
  4. Stir over medium heat until onions are transluscent and peppers have lost their bright green color, about 15-20 minutes.
  5. Add in remaining ingredients and reduce heat to very low simmer and continue to cook for one hour, stirring every 5 minutes.
  6. Color should darken and the liquid should cook in and all vegetables should become very soft.
  7. Pulse mixture in a food processor leaving still semi-chunky or using an immersion blender right in the pot.
  8. Simmer 15 minutes more.
  9. Jar or transfer to container to cool.
  10. Serve warm over burgers with guacamole, lettuce and tomato.

Katie’s Recipe – Super Simple Guacamole



  • Debra

    July 8, 2012 at 10:53 am

    It must be a fortysomething thing? I concur! Love green chiles and Smoke (Tulsa) make the best bacon jam bruschetta appetizer. The Hubs LOVES green chiles so I will have to try this. Great and delicious post!
    1. DishinandDishes

      July 9, 2012 at 10:24 am

      Debra - Smoke is next on my Tulsa wish list of places to try! Yum!
  • Dawn’s Diversions

    July 9, 2012 at 11:47 pm

    Katie, this looks and sounds wonderful! I'm pinning it!
    1. DishinandDishes

      July 12, 2012 at 1:30 pm

      Dawn's Diversions - thanks for the pin!
  • Sharon

    July 11, 2012 at 10:07 am

    This sounds delicious. I plan to make it very soon. Your printable recipe doesn't include the brown sugar so you might want to check it out. Thanks for all the yummy recipes you post. My favorite has been the shirred eggs.
    1. DishinandDishes

      July 12, 2012 at 1:29 pm

      Thanks Sharon! I added the brown sugar in!
  • Sonya@Beyond the Screen Door

    August 5, 2012 at 9:20 pm

    Oh, my but this looks delicious! I know what you mean about savory foods. And my thing is going back and forth between savory and sweet so this sounds like a great combination for me!
    1. DishinandDishes

      August 6, 2012 at 11:08 am

      Sonya! Thanks for visiting - miss you! Hope you enjoy the recipe!
  • Jan Burke

    August 9, 2012 at 10:11 am

    You had me at Bacon, baby! I can't wait to make some of this!
  • DJ Low Key

    April 27, 2013 at 11:17 pm

    Making this right now and it tastes AMAZING!!! Great idea....How long can you store it for?

    1. DishinandDishes

      April 28, 2013 at 9:24 am

      DJ Low Key I would say 3-4 weeks and it also freezes well!
    2. andrea

      December 22, 2015 at 5:59 pm

      Took the words right out of my mouth. trying it with a mix of poblano, jalapeño & cubicle peppers. added a dash of both cumin & marjoram. & i also wanted to know how long it keeps. so thanks!

  • Bette fryar

    April 20, 2015 at 11:15 am

    i love bacon and I enjoy canning and preserving, can this recipe be water bathed canned and sealed ?
    1. Katie

      April 22, 2015 at 10:50 am

      Bette fryar - I am not sure as I am not a canning expert. I know there must be a certain level of acidity involved. Maybe consult someone who is a canning expert?
    2. Jacki

      August 22, 2015 at 1:27 pm

      Did you find an answer to the water bath canning and sealing question you asked? I am quite interested in the answer as I to would like to be able to do so.
    3. Robin

      November 27, 2015 at 12:14 pm

      Did you find out if this is cannable ? Would love to know ! Thanks !!
      1. Katie

        November 30, 2015 at 9:30 am

        I would say if you can it to pressure can like other meats - I am not sure the vinegar content is acidic enough - I did a google search and every site advised to pressure can.
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  • Daneane Nucci

    September 6, 2015 at 7:36 pm

    I was dying to try this recipe and I did so tonight. I'm not exactly sure how you could ever cook this for one hour without it burning like mine did in about 20 minutes! I am using a gas stove and had the burner as low as it could go, stirring every 3-4 minutes but it still got blackened. Needless to say I took it off of the heat, put it into my processor and didn't simmer it again, I'm hoping it doesn't taste burnt but it certainly looks and smells it. I won't rate it until I try it. Advice?
    1. Katie

      September 8, 2015 at 12:06 pm

      Daneane Nucci - I have made this several times and never had it burn or turn black. I have it down so low it barely even bubbles. I bet you could try it in a crock pot if your stove is cooking it too hot. Maybe your low is hotter than mine?
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  • Debbie

    August 6, 2018 at 1:23 pm

    I was wondering if you could can this recipe, and if so, would you do a water bath or pressure canner?
    1. Katie

      August 6, 2018 at 2:17 pm

      Debbie - I am not a canning expert but I would definitely think it would need pressure canning like meat...the acidity probably isn't high enough for regular canning.
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