Instructions

1. Chop uncooked bacon pretty finely. I use kitchen shears to cut it into 1/4-1/2″ pieces. You’re going to put the whole thing in the food processor later, so it doesn’t have to be super precise.
2. In a large pot over medium, cook the bacon pieces until crispy. Remove crisp bacon bits with a slotted spoon and let it drain on paper towels. Reserve 2 tbsp. the bacon drippings (keep the rest of the drippings, aka liquid gold, in a mason jar for other general cooking).
3. Transfer the reserved 2 tbsp. drippings to a small-ish saucepan and heat over medium.
4. Once it’s hot, throw in your onion and habanero and begin cooking down, stirring frequently, until the onion is begins to get golden.
5. Add the garlic and let cook another 30 seconds, or until fragrant.
6. Stir in the Seasoned Salt, Lakanto Golden, champagne vinegar, water, and the reserved crispy bacon pieces. Mix well and bring to the simmer, stirring occasionally.
7. Let the mixture cook down, stirring more frequently the more the liquid cooks off, until there is about 1-2 tbsp. liquid left in the mixture.
8. Remove from the heat, add the sherry vinegar and butter, and stir well so the butter melts and incorporates.
9. Let stand to cool slightly, about 5 minutes.
10. Dump the mixture into a food processor and process until it’s as smooth as you like it. I left mine a little chunky, so that’s totally OK.
11. Transfer to a mason jar, push any solids down into the fatty liquid, and let stand to cool.
12. You want to serve this warm. Store it in the fridge, but the fats will solidify in the cold, so warm the mixture a good 20-30 seconds in the microwave before each use.