Bacon Salsa Recipes

BACON SALSA

Steps:

• In a large cast iron skillet, heat oil over medium high heat. Add the bacon, and reduce the heat to medium and cook for about 8 minutes,until it is a light brown.Turn heat down to medium low.Cool bacon crisp then place in blender and pulse to size you like. Then pulse the bell peppers and the onion. Add the bacon and onions and peppers in the skillet.
• To the bacon ,onion mixture add the garlic. Stir and fry until onion and peppers begin to wilt; stir in corn, marmalade and brown sugar. Stir until sugar and marmalade melts and add the wine vinegar. Simmer over low heat until salsa is thickened.When mixture is thickened to your liking; stir in tomatoes juice and all and black pepper to taste.
• Note: I have made this using 1 cup of real bacon bits and not pulsing. This works very nice-you can add as much bacon bits as you like- and also add some chipolte puree or hot pepper flakes if desired.

BACON, LETTUCE AND SALSA SANDWICH

Steps:

• In a mixing bowl combine some mayonnaise with salsa and spread on toast. Build up a layer of bacon, arugula, cheddar and top with avocado and cilantro.

CHIPOTLE-BACON SALSA

Steps:

• In large skillet, heat the oil over medium.
• Add the bacon, then reduce the heat to medium-low and cook for about 7 minutes, or until lightly browned.
• Transfer the bacon to a paper-towel-line plate to drain excess fat.
• In a medium bowl, toss the tomatoes, onion and chipotle puree.
• Stir in the bacon, lime juice and black pepper.
• Refrigerate until ready to serve.

BACON-CORN SALSA

Steps:

• Cook bacon in medium skillet on medium heat 10 min. or until crisp. Drain, reserving 1 tsp. of the drippings in skillet. Set bacon aside.
• Add onions and peppers to drippings in skillet. Cook 5 min. or until vegetables are crisp-tender, stirring frequently. Add corn; cook 1 min. or just until heated through, stirring occasionally. Stir in bacon.
• Serve with tortilla chips.

GRILLED CLAMS WITH BASIL-BACON SALSA

Steps:

• Cook 5 bacon slices in medium skillet over medium heat until almost crisp, turning occasionally, about 10 minutes. Transfer to paper towels. Repeat with remaining 5 bacon slices. Chop bacon.
• Mix salsa and basil in medium bowl.
• Prepare barbecue (medium-high heat). Cover bottom of 2 platters with 1/4-inch-thick layer of rock salt. Arrange clams directly on barbecue rack. Cover and grill until clams open, turning occasionally, about 8 minutes (discard any clams that do not open). Remove clams from rack.
• Using pot holders to protect hands, twist off and discard top shells of clams. Arrange clams, shell side down, atop salt on platters. Spoon salsa atop clams. Sprinkle with reserved bacon and serve.