Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 ts Black pepper 1 1/2 c Bottled chili sauce
1 ts Salt 1 c Honey
1 ts Onion powder 3/4 c Dry roasted pecans, chopp
1 ts Garlic powder 5 tb Orange juice (1/2 orange)
1/2 ts White pepper 1 x Rind and pulp from 1/2 oran
1/2 ts Ground cayenne pepper 2 tb Lemon juice (1/4 lemon)
1/2 lb Bacon, minced 1 x Rind and pulp from 1/4 lemo
1 1/2 c Chopped onions 2 tb Minced garlic
2 c Pork, beef or chicken stock 1 ts Tabasco sauce

Combine the seasoning mix ingredients in a small bowl and set aside.
In a 2-quart saucepan fry the bacon over high heat until crisp. Stir
in the onions, cover pan, and continue cooking until onions are dark
brown, but not burned, about 8 to 10 minutes, stirring occasionally.
Stir in the seasoning mix and cook about 1 minute. Add 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 minutes, stirring frequently. Remove orange
and lemon rinds. Continue cooking and stirring about 15 minutes more
to let the flavors marry. Add the butter and stir until melted.
Remove from heat. 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.
This sauce may be used to barbecue chicken, pork or ribs.
Makes about 5 Cups.
From Paul Prudhomme's "Louisiana Kitchen"

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