Candied Bacon and Charred Jalapeno

I did not grow up eating candied bacon at cocktail parties.  I missed out.  Candied bacon is one of those treats that is best consumed in the kitchen with no one watching.  If you prefer to eat candied bacon in a public forum, you will miss out on glories of licking your fingers after each bite as the bacon fat mingles with the caramelized sugar and the salt begs for another sip of beer.  Anyway, I got my introduction to candied bacon late in life and have spent many opportunities making up for this fact.  One day, I was merely messing around in the kitchen, a habit which has been quite beneficial to my culinary developments.  Well, I had some cooked bacon lying around left over from breakfast and my mind began to wonder.  I put a pan on the stove and began making a caramel.  As the caramel began to darken I thought of jalapenos and placed some on the grill.  When the caramel was just shy of burnt, I added the bacon and soy sauce and cooked the mixture to combine the flavors.  Afterwards, I took the seeds from the grilled jalapenos and added them to the base which I then pureed, strained and balanced with lime juice and rice vinegar.  My mind wanders often and I am thankful for that.  Oh, and we used the sauce on our chufa nut crusted lamb rib eye with pickled chickpeas, mango kosho and Earl Grey tea shiitake mushrooms.