Bacon, Onion & Tequila Marmalade

If you’re not into sweet marmalades, try this savory bacon-and-onion spread instead. Inspired by the Bloody Maria, it’s a little salty thanks to the bacon and a little sweet from the onion. Then it gets a balsamic vinegar tang, just enough salt and pepper, and a smoky-spicy kick from the tequila. If you’re feeling feisty, you can even blend a couple of tablespoons of this marmalade into tomato juice for an instant Bloody Marmalade Maria (we came up with that name all by ourselves).

Yield: One 12-ounce jar

The Essentials

Ancho Reyes Verde
The Details
Contributed by


4 slices bacon
1 onion
2.5 tbsp brown sugar
.25 Cup balsamic vinegar
salt and pepper
Ancho Reyes Verde


  • Cook the bacon in a medium saucepan over medium heat, stirring occasionally, until the bacon starts to crisp.
  • Drain all but 1 tablespoon of fat from the pan, and add the onions, brown sugar, vinegar and 3 tablespoons of tequila. Stir to combine and cook over medium heat.
  • Cover the saucepan, lower the heat and let the mixture cook for 15 minutes.
  • Remove the cover, stir the mixture again and partly cover the pot.
  • Allow the mixture to cook until most of the liquid is gone and the onions darken and turn jammy, about 60 to 70 minutes. Continue to add liquid as needed, alternating between the tequila and Ancho Verde.
  • Season with salt and pepper.
  • Remove the marmalade from the heat, and pour into a 12-oz jar. Let cool completely, then store, refrigerated, for up to two weeks.