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A savory topping for hamburgers and hotdogs made of carmelized bacon, onions, and poblano peppers. Make your burger better!
Chop bacon into 1/2 inch pieces. Fry until almost crisp. Chop onion and poblanos finely. Add onion, poblano and garlic into pot. Stir over medium heat until onions are transluscent and peppers have lost their bright green color, about 15-20 minutes. Add in remaining ingredients and reduce heat to very low simmer and continue to cook for 1 hour, stirring every 5 minutes. Color should darken and the liquid should cook down and all vegetables should become very soft.
Pulse mixture in a food processor, leaving still semi-chunky, or use an immersion blender right in the pot. Simmer 15 minutes more. Jar or transfer to container to cool. Serve warm over burgers with guacamole, lettuce and tomato.
Even 87 year old Grandmas have tricks up their sleeve! After trying this jam for the first time and loving the “fresh” strawberry taste and perfect hint of rhubarb, I was in for a big surprise when she let me in on her secret ingredient!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!