![\"Bacon-Chile](\"https:\/\/pcgirl.net\/recipes\/wp-content\/uploads\/2026\/06\/Bacon-Chile-Relish.png\")
Bacon-Chile Relish<\/p>\nBacon-Chile Relish<\/p>\n
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5 slices bacon (not thick cut)<\/p>\n
\u2153 C. (75 g) jarred pickled red chiles in oil (we love Mama Lil\u2019s brand or Peppadew)<\/p>\n
2 T. chile oil from the jar<\/p>\n
1 T. fried garlic<\/p>\n
1 T. fried shallots<\/p>\n
1 T. palm sugar or light brown sugar<\/p>\n
1 T. Asian fish sauce, or more to taste<\/p>\n
1 T. fresh lime juice, or more to taste<\/p>\n
<\/p>\n
Preheat the oven to 300\u00b0F (150\u00b0C) 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.<\/p>\n","protected":false},"excerpt":{"rendered":"
Bacon-Chile Relish 5 slices bacon (not thick cut) \u2153 C. (75 g) jarred pickled red chiles in oil (we love Mama Lil\u2019s 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\u00b0F (150\u00b0C) and place a wire rack in…<\/p>\n