Recipe - Louisiana Bacon-Pecan Barbecue Sauce

8 ounce Sliced bacon
1 lg Orange
1 lg Lemon
1 One half cup Sliced onion
4 Cloves garlic; cut or sliced up
1 cn Beef broth; 13 Three fourths oz
1 Bottle chili sauce; 12 ozs
1 cup Honey
Three fourths cup Coarsely chopped toasted
pecans
1 teaspoon Black pepper
1 teaspoon White pepper
One half teaspoon Ground hot red pepper
2 tablespoon Unsalted butter
Hot red pepper sauce; to
taste

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@yahoo.com on May
21, 1998