Jalapeño Bacon Burger Sauce

Ingredients for 6 servings:

• 750 g tomato ketchup
• 450 g plum jam
• 200 g tomato paste
• 200g bacon
• 150 ml water
• 50 ml apple cider vinegar
• 1 onion(s), red
• 1 garlic clove(s)
• 1 tbsp jalapeño(s) sliced, pickled
• 1 tbsp, crushed paprika powder, sweet
• 1 tsp liquid smoke
• 1 tsp Worcestershire sauce

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

First, fry the bacon slices. To do this, place as much bacon as there is room for on the cold bottom of the pot. Now set the stovetop to medium heat. This will allow the bacon to slowly release its fat, and you won’t need any additional oil for frying. Once the first few slices are nice and crispy, fry the remaining slices in the hot pot until all the bacon is used up and let it cool. While the bacon is frying, finely chop the onion and garlic. Fry both in the bacon fat. Add the garlic just before the end so it doesn’t brown like the onions. Then add all of the tomato paste and fry briefly, stirring. Deglaze everything with water, stirring to loosen any browned pieces from the bottom of the pot. Then add all of the other ingredients to the pot, including the very finely chopped jalapeño slices. Bring everything to a boil and simmer for a few minutes. If you like, you can then season with salt, pepper, and sugar, but I didn’t need to. Now pour the sauce into hot, rinsed jars or bottles, seal with twist-off lids, and let it cool. This way, you’ll have an extremely delicious sauce for burgers or all kinds of grilled food for weeks or even months.