Louisiana bacon-pecan barbecue sauce
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Sliced bacon |
| 1 | large | Orange |
| 1 | large | Lemon |
| 1½ | cup | Sliced onion |
| 4 | Cloves garlic; sliced | |
| 1 | can | Beef broth; 13 3/4 oz |
| 1 | Bottle chili sauce; 12 ozs | |
| 1 | cup | Honey |
| ¾ | cup | Coarsely chopped toasted pecans |
| 1 | teaspoon | Black pepper |
| 1 | teaspoon | White pepper |
| ½ | teaspoon | Ground hot red pepper |
| 2 | tablespoons | Unsalted butter |
| Hot red pepper sauce; to taste | ||
Directions
Cook bacon in large skillet til crisp; remove bacon with slotted spoon to paper towels to drain. Squeeze juice from orange and lemon into small bowl; reserve half and orange and half a lemon rind. Pour off all but 3 tbsp fat from the skillet. Add onion and garlic; cook til onion is very tender, about 8 mins. Stir in broth, chili sauce, honey, pecans, black,white and red peppers, reserved crumbled bacon, and reserved orange and lemon juice and rinds. Bring to boiling. Reduce heat to low; simmer about 15 mins to blend flavors, stirring occasionally. Discard rinds.
Pour into food processor. Whirl til bacon and pecans are finely chopped.
Return to skillet. Stir in butter. Heat thru just til butter melts. Season to taste with pepper sauce. Refrigerate up to several days, or freeze for longer storage.
NOTES : Formatted for MasterCook by Cairn Rodrigues Recipe by: Family Circle 6/4/96 Posted to KitMailbox Digest by Cairn Rodrigues <cairnann@...> on May 21, 1998