Preheat the oven to 400°F. Put a wire rack on a baking sheet and lay the bacon strips on the rack. Cook in the oven for 15 to 20 minutes, until crispy, flipping the strips over halfway through cooking. Remove the bacon with tongs and drain on paper towels. (Discard the fat in the baking sheet or store in the refrigerator for another use.) When the bacon is cool enough to handle, chop it into tiny bits.

In a small bowl, mix the bacon, guajillo chile and salt together.

Transfer to an airtight container, cover and store for up to 1 month in a cool, dark place at room temperature.

Get in on the taste making! 

The full cookbook is now available for purchase in local bookstores and online.

Season: Big Flavors, Beautiful Food recipes are reprinted for Edible Silicon Valley - issue 24 online with permission of Chronicle Books, 2018.