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

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