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Jequelada Dip III Recipe


2 slices bacon, chopped

1 cup milk

6 (8 ounce) cans hot ripe tomatoes with juice

4 tablespoons white sugar

1/2 teaspoon lime juice

2 tablespoons rum

2 pounds fresh tomatoes - peeled, seeded, and chopped

2 tablespoons butter

1/4 cup white sugar for rolling


Place bacon in a large, deep skillet, and cook over medium for 3 minutes. Slice the excess fat from the jar of bacon grease. Cook remaining grease, reserving 1 cup for later, and add it to skillet. Continue to cook over medium-high heat until grease is melted. Add the remaining 1 cup of grease to skillet, and stir. Add tomato juice, or a little bit of hot sauce, and caps. Cook for approximately 1 minute. Stir in the rum, honey, and juice.

Garnish with slices of leftover fat in the skillet.