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Ingredientes
- 1 1/2 tsp black pepper
- 1 tsp onion pwdr
- 1/2 tsp white pepper
- 1 tsp salt
- 1 tsp garlic pwdr
- 1/2 tsp grnd cayenne pepper
- 1/2 lb bacon chopped
- 2 c. pork beef or possibly chicken stoc
- 1 c. honey
- 5 Tbsp. orange juice (1/2 orange)
- 2 Tbsp. lemon juice (1/4 lemon)
- 2 Tbsp. chopped garlic
- 4 Tbsp. unsalted butter
- 1 1/2 c. minced onions
- 1 1/2 c. bottled chili sauce
- 3/4 c. dry roasted pecans minced rind & pulp from 1/2 orange rind & pulp from 1/4 lemon
- 1 tsp tabasco sauce
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 the onions, cover pan, and continue cooking till onions are dark brown, but not burned, 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, about 10 to 15 seconds. This sauce may be used to barbecue chicken, pork or possibly ribs.
- Makes about 5 C..
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 394g | |
| Recipe makes 5 servings | |
| Calories 1259 | |
| Calories from Fat 867 | 69% |
| Total Fat 98.3g | 123% |
| Saturated Fat 29.04g | 116% |
| Trans Fat 1.54g | |
| Cholesterol 155mg | 52% |
| Sodium 2985mg | 124% |
| Potassium 773mg | 22% |
| Total Carbs 70.12g | 19% |
| Dietary Fiber 5.1g | 17% |
| Sugars 60.85g | 41% |
| Protein 32.33g | 52% |
