By Yoni Siletski

1. Cook the bacon in two frying pans to allow for room for it to crisp up properly. Cook over medium heat until it browns perfectly. You want the bacon a little crisper with as little visible fat as possible. Transfer to paper towels to drain off excess fat.

2. Pulse your shallots and onions in the food processor or cut them by hand.

3. Leave about 1 to 2 tablespoons of the fat in one of the pans. Add shallot and onion to the pan and cook over medium heat until they start to caramelize. Add the garlic and cook for about one more minute.

4. Add the chili powder and smoked paprika and stir to combine.

5. Increase heat to high and add the bourbon (carefully) and maple syrup. Bring to a boil, stir and scrape the pan so all the little bacon bits come loose Continue boiling for about 2 to 3 minutes.

6. Add vinegar and brown sugar, continue to boil for about 3 minutes.

7. Using a sharp knife, cut the bacon into small pieces. You can also tear it by hand so it looks more rustic, not too perfect. Personal choice.

8. Toss the bacon into the pan, reduce heat to low and simmer for about 10 minutes; the mixture will thicken and look jam-like in the process.

9. Turn off the flame. Drain any excess fat off the bacon jam by pouring it through a sieve or use a cheesecloth to drain it through.

10. Now you have two options: you can pop the mixture into a food processor and pulse until it breaks down more, or you can leave it chunkier (I like the more rustic, chunkier look) and don’t bother pulsing it. Your choice.

11. Transfer to jars and store in the fridge.

Recipe is courtesy of Yoni Siletski. To reach him, please call (201)674-0396 or email [email protected]. Take a Break Catering is under the strict rabbinic supervision provided by The Vaad of Metrowest.