Ingredients
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1 1/2 teaspoons black pepper
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1 teaspoon salt
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1 teaspoon onion powder
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1 teaspoon garlic powder
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1/2 teaspoon white pepper
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1/2 teaspoon cayenne pepper, Ground
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1/2 lb bacon, minced
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2 cups chicken stock or 2 cups beef stock
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1 1/2 cups bottled chili sauce
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1 cup honey
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1/2 orange, rind and pulp of
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5 tablespoons orange juice (1/2 orange)
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1/4 lemon, rind and pulp of
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2 tablespoons lemon juice (1/4 lemon)
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1/4 lemon, rind and pulp of
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2 tablespoons garlic, Minced
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1 teaspoon Tabasco sauce
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4 tablespoons unsalted butter
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1 1/2 cups onions, Chopped
Instructions
- 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.