Ingredients
- pound bacon, diced
- red onion, diced
- tablespoon minced garlic
- bunch green onions, sliced
- green bell peppers, chopped
- yellow bell peppers, chopped
- jalapeno or serrano peppers, chopped
- poblano peppers, chopped
- /2 cup sliced mushrooms (optional)
- roma tomatoes, diced
- (10 ounce) cans diced tomatoes with green chile peppers, drained
- teaspoon lime juice
- /4 cup chopped cilantro
- teaspoons salt
- teaspoons black pepper
Instructions
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Step 1
First, cook the diced bacon in a large skillet over medium heat until it starts to crisp and releases its fat. I like to remove the bacon with a slotted spoon and set it aside, leaving about a tablespoon of the rendered grease in the pan. Into that fragrant fat goes the red onion, garlic, green onions, bell peppers, jalapeños, poblanos, and optional mushrooms. Sauté them until they soften and become aromatic, about 5-7 minutes. Next, add the diced roma tomatoes and canned tomatoes with green chiles, along with the lime juice, cilantro, salt, and pepper. Stir everything together and bring the mixture to a boil. Once bubbling, reduce the heat to medium-low and let it simmer gently. I find it best to let it reduce until it thickens to your preferred consistency, usually around 20-25 minutes. Finally, return the crispy bacon to the sauce and stir it in for that smoky crunch. Taste and adjust seasoning, then let it cool slightly before serving. It’s wonderful warm or at room temperature.