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Ingredientes
- 1 1/2 tsp Black pepper
- 1 tsp Salt
- 1 tsp Onion pwdr
- 1 tsp Garlic pwdr
- 1/2 tsp White pepper
- 1/2 tsp Grnd cayenne pepper
- 1/2 lb Bacon, chopped
- 1 1/2 c. Minced onions
- 2 c. Pork, beef or possibly chicken stock
- 1 1/2 c. Bottled chili sauce
- 1 c. Honey
- 3/4 c. Dry roasted pecans, minced
- 5 Tbsp. Orange juice (1/2 orange) Rind & pulp from 1/2 orange
- 2 Tbsp. Lemon juice (1/4 lemon) Rind & pulp from 1/4 lemon
- 2 Tbsp. Chopped garlic
- 1 tsp Tabasco sauce
- 4 Tbsp. Unsalted butter
Direcciones
- Combine the seasoning mix ingredients in a small bowl and set aside. In a 2-qt saucepan fry the bacon over high heat till crisp. Stir in onions, cover pan, and continue cooking till onions are dark brown, about 8 to 10 min, stirring occasionally. Stir in the seasoning mix and cook about 1 minute. Add in 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 min, stirring frequently.
- Remove orange and lemon rinds. Continue cooking and stirring about 15 min more to let the flavors marry. Add in the butter and stir till melted. Remove from heat; let cold about 30 min, then pour into a food processor or possibly blender and process till pecans and bacon are finely minced.
- This sauce may be used to barbecue chicken, pork or possibly ribs.
- Makes about 5cups.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 373g | |
| Recipe makes 5 servings | |
| Calories 904 | |
| Calories from Fat 535 | 59% |
| Total Fat 61.46g | 77% |
| Saturated Fat 16.63g | 67% |
| Trans Fat 0.0g | |
| Cholesterol 96mg | 32% |
| Sodium 1454mg | 61% |
| Potassium 820mg | 23% |
| Total Carbs 70.12g | 19% |
| Dietary Fiber 5.1g | 17% |
| Sugars 60.85g | 41% |
| Protein 26.96g | 43% |
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