Photo by: James Smith
recipe 
yields
approximately 1½ pints
2 pounds bacon, diced
1 pound brown sugar
1 cup sherry vinegar
1½ tablespoons thyme
1½ tablespoons fresh sage
½ tablespoon chili flakes
Ingredient
steps
- Render bacon, but do not crisp
- Add remaining ingredients to pan and reduce by a third. Slightly cool to room temperature then purée until smooth in a blender, adding water if needed.
Date Published: 03.06.15
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Recipe By
Chef Craig Deihl of Cypress and Artisan Meat Share, Charleston -
Contributing City
Charleston
