1 ts Salt
1 ts Garlic powder
1/2 ts Ground cayenne pepper
1/2 lb Bacon, minced
2 c Pork, beef or chicken stock
1 c Honey
5 tb Orange juice (1/2 orange)
2 tb Lemon juice (1/4 lemon)
2 tb Minced garlic
4 tb Unsalted butter
1 1/2 ts Black pepper
1 ts Onion powder
1/2 ts White pepper
1 1/2 c Chopped onions
1 1/2 c Bottled chili sauce
3/4 c Dry roasted pecans, chopped
Rind & pulp from 1/2 orange
Rind & pulp from 1/4 lemon
1 ts Tabasco sauce
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. Makes about 5 Cups.