Prep 0 mins
Cook 0 mins
I adopted this recipe from Recipezaar. I hope to give it a try soon and make changes if needed.
- 1 1⁄2 teaspoons black pepper
- 1 teaspoon salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1⁄2 teaspoon white pepper
- 1⁄2 teaspoon cayenne pepper, Ground
- 1⁄2 lb bacon, minced
- 1 1⁄2 cups onions, Chopped
- 2 cups pork stock or 2 cups beef stock or 2 cups chicken stock
- 1 1⁄2 cups bottled chili sauce
- 1 cup honey
- 3⁄4 cup dry-roasted pecans, chopped
- 5 tablespoons orange juice (1/2 orange)
- 1⁄2 orange, rind and pulp of
- 2 tablespoons lemon juice (1/4 lemon)
- 1⁄4 lemon, rind and pulp of
- 2 tablespoons garlic, Minced
- 1 teaspoon Tabasco sauce
- 4 tablespoons unsalted butter
- Combine the seasoning mix ingredients in a small bowl and set aside.
- In a 2-quart saucepan fry the bacon over high heat until crisp.
- Stir in the onions, cover pan, and continue cooking until onions are dark brown, but not burned, about 8 to 10 minutes, stirring occasionally.
- Stir in the seasoning mix and cook about 1 minute.
- Add the stock, chili sauce, honey, pecans, orange juice, lemon juice, orange and lemon rinds and pulp, garlic, and Tobasco, stirring well.
- Reduce heat to low; continue cooking about 10 minutes, stirring frequently.
- Remove orange and lemon rinds.
- Continue cooking and stirring about 15 minutes more to let the flavors marry.
- Add the butter and stir until melted.
- Remove from heat.
- Let cool about 30 minutes, then pour into a food processor or blender and process until pecans and bacon are finely chopped, about 10 to 15 seconds.
- This sauce may be used to barbecue chicken, pork or ribs.