Crispy Bacon with Charred Jalapeño and Lime Crema
Ingredients
- 8 slicesbacon
- ·jalapeño
- 1lime
- ½ cupsour cream
- 2 clovesgarlic
- ·kosher salt
- ·black pepper
- ¼ teaspoonsmoked paprika
- ⅛ teaspooncayenne pepper
Prep
- 01
Mince 2 cloves garlic.
- 02
Halve and seed 1 jalapeño.
Method
- 01
Arrange bacon strips on a large baking sheet in a single layer. Bake at 400°F for 12–15 minutes, until crispy. Transfer to a paper towel to cool and drain.
- 02
While bacon cooks, halve the jalapeño lengthwise and remove seeds. Place cut-side down on a cast-iron skillet or heavy pan over medium-high heat. Char for 3–4 minutes until blackened and blistered. Transfer to a cutting board.
- 03
Chop the charred jalapeño into small pieces. Juice the lime.
- 04
In a small bowl, stir together sour cream, lime juice, minced garlic, smoked paprika, cayenne, and a pinch of salt and pepper until smooth.
- 05
Break or chop cooled bacon into bite-sized pieces. Arrange on a platter or divide among plates. Drizzle with jalapeño crema and serve warm or at room temperature with extra crema on the side for dipping.
Spice Tips
The recipe hits a medium warmth level. To dial back the heat, remove all jalapeño seeds and white pith before charring. For serious spice, add another jalapeño or a pinch more cayenne to the crema. A splash of hot sauce (like Frank's or sriracha) in the crema adds vinegary punch and extra kick.
This works as an appetizer, side, or snack. Make the crema up to 1 day ahead and store it covered in the fridge—the flavors deepen. For a vegetarian take, replace bacon with crispy-baked tempeh strips or thick zucchini rounds.