** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Combine the seasoning mix ingredients in a small bowl and set aside.
2. In a 2-quart saucepan fry the bacon over high heat until crisp.
3. Stir in the onions, cover pan, and continue cooking until onions are dark brown, but not burned, about 8 to 10 minutes, stirring occasionally.
4. Stir in the seasoning mix and cook about 1 minute more.
5. Add the stock, chili sauce, honey, pecans, orange juice, lemon juice, and rinds.
6. Continue cooking and stirring about 15 minutes more to let the flavors marry.
7. Add the butter and stir until melted. Remove from heat.
8. Let cool about 30 minutes, then pour into a food processor or blender and process until pecans and bacon are finely chopped, about 10 to 15 seconds.
9. This sauce may be used to barbecue chicken, pork or ribs.
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Dietary Notes:
This recipe is low-cholesterol with 19.9mg per serving
This recipe is high in Vitamin C with 68% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Lemon, Butter, MSG, Poultry, Sulfites, Garlic, Natural Sweeteners, Fructose Malabsorption, Pecan, Hot Pepper, Oranges, Beef, Onion, Citric Acid allergies.
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