Ingredients
- 12 oz thick sliced Central Market Hatch bacon (8-10 thick strips)
- 3 roasted Hatch chilies, chopped
- 1/2 cup yellow onion, chopped
- 1 1/4 cups (12 ounces) hefeweizen, divided
- 1/4 cup apple cider vinegar
- 1/2 cup Spicy Pecan vinegar
- 1/4 tsp salt
- 2/3 cup brown sugar
Directions
- In a large pot or dutch oven, cook the bacon, working in batches if neccessary. Remove the bacon from the pan and allow to cool and then roughly chop.
- Drain off the bacon grease from the pot, leaving only about 1 tbs bacon drippings in the bottom of the pot. ( I had to deglaze the pot because the Hatch seasoning tends to burn.)
- Return the pot to heat and cook the onions until soft and translucent, about 3 minutes.
- Add the Hatch chilies and continue to cook for 2 to 3 more minutes.
- Add 1 cup beer and both vinegars, scraping to deglaze the bottom of the pot.
- Add the brown sugar, salt, and the bacon, reduce heat to maintain a simmer. Place the lid on the pot at an angle, allowing to vent the steam.
- Cook until reduced to a thick and syrupy consistency, stirring occasionally, 40 to 45 minutes.
- Transfer to a food processor along with remaining 1/4 cup beer and pulse until most of the large pieces have been chopped.
- Serve at room temperature.
