Categories: Sauces 
      Yield: 5 servings 
  
-------------------------------SEASONING MIX------------------------------- 
      1 ts Salt 
      1 ts Garlic powder 
    1/2 ts Ground cayenne pepper 
    1/2 lb Bacon, minced 
      2 c  Pork, beef or chicken stock 
      1 c  Honey 
      5 tb Orange juice (1/2 orange) 
      2 tb Lemon juice (1/4 lemon) 
      2 tb Minced garlic 
      4 tb Unsalted butter 
  1 1/2 ts Black pepper 
      1 ts Onion powder 
    1/2 ts White pepper 
 
------------------------------MAIN INGREDIENTS------------------------------ 
  1 1/2 c  Chopped onions 
  1 1/2 c  Bottled chili sauce 
    3/4 c  Dry roasted pecans, chopped 
           Rind & pulp from 1/2 orange 
           Rind & pulp from 1/4 lemon 
      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.