Bacon, Chili, Raisin Relish

A small open jar containing Bacon, Chili, Raisin Relish on a tray with crackers

2 Cups

This is a somewhat unique relish, that Loraine and I have developed over the last few years, that can be used as a spread to accompany a cheese or fruit tray or on its own with crackers as a hors d oeuvres at a get together. Don't let the amount of ingredients throw you off, believe us when we say each is necessary to provide the overall flavor of the relish.

The heat level of the relish in this recipe we would consider to be at a medium to hot level. However, you can easily control the heat, from mild to super hot, by the amount of chipotle chili in adobo sauce that is used.

We take it out of the refrigerator a few hours before using it as we prefer it at room temperature.

As it's different and represents our creativity we often put some in small jars and give it to friends and relatives as a Christmas present.

Note: The recipe can easily be cut in half or doubled.



  1. Fry the bacon until it is crispy. Remove from pan and place on paper towels to drain. Set aside.
  2. Remove all but 2 tablespoons of bacon fat from the pan.
  3. Add the onions and sauté over medium heat for 4 minutes to soften.
  4. Add the garlic and sauté for another minute.
  5. Add the balsamic vinegars, bring to a simmer and cook for 5 minutes.
  6. Add the coffee, browns sugar, chilies, bourbon, cumin and raisins. Stir to combine.
  7. Crumble the bacon into small pieces and add to the pan. Mix well. Allow the relish to simmer for 30 minutes or until the relish has taken on a syrupy consistency.
  8. Allow the relish to cool and then place it in a food processor or blender. Pulse until the relish is spreadable, with some texture. You don't want to purée it into baby food!
  9. Transfer to jars and refrigerate.

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