Bacon-Chile Relish

 

5 slices bacon (not thick cut)

⅓ C. (75 g) jarred pickled red chiles in oil (we love Mama Lil’s brand or Peppadew)

2 T. chile oil from the jar

1 T. fried garlic

1 T. fried shallots

1 T. palm sugar or light brown sugar

1 T. Asian fish sauce, or more to taste

1 T. fresh lime juice, or more to taste

 

Preheat the oven to 300°F (150°C) and place a wire rack in a rimmed baking sheet. Arrange the bacon on the rack and bake, turning once or twice, until dark brown (but not burnt) and crispy, about 1 hour. Transfer the bacon to paper towels and blot away any excess fat. Let cool completely, then chop very finely; you should be left with a coarse meal. Transfer to a small bowl. Finely chop the pickled chiles, then add them to the bacon along with the chile oil, fried garlic and shallots. In a separate small bowl, whisk together the sugar, fish sauce and lime juice until the sugar has dissolved. Pour this mixture into the bacon-chile mixture and stir well with a fork to break up the garlic and shallots. Season to taste with more fish sauce and/or lime juice. Refrigerate in an airtight container or jar until ready to use, up to 1 week.