Louisiana Bacon-Pecan Barbecue Sauce

Louisiana Bacon-Pecan Barbecue Sauce
Yield: 1 quart Prep 20 mins Cook 35 mins


  • 8 ounces sliced bacon
  • 1 large orange
  • 1 large lemon
  • 1 1/2 cups sliced onion
  • 4 cloves garlic, sliced
  • 1 can (13-3/4 ounces) beef broth
  • 1 bottle (12 ounces) chili sauce
  • 1 cup honey
  • 3/4 cup coarsely chopped toasted pecans
  • 1 teaspoon black pepper
  • 1 teaspoon white pepper
  • 1/2 teaspoon ground hot red pepper
  • 2 tablespoons unsalted butter
  • Hot red-pepper sauce, to taste

Make It

1. Cook bacon in large skillet until crisp; remove bacon with slotted spoon to paper toweling to drain.

2. Squeeze juice from orange and lemon into small bowl; reserve half an orange and half a lemon rind.

3. Pour off all but 3 tablespoons fat from skillet. Add onion and garlic; cook until onion is very tender, about 8 minutes. 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 minutes to blend flavors, stirring occasionally. Discard rinds.

4. Pour into food processor. Whirl until bacon and pecans are finely chopped. Return to skillet. Stir in butter. Heat through just until butter melts. Season to taste with pepper sauce. Refrigerate up to several days, or freeze for longer storage. Makes 1 quart.

Nutrition Facts

Amount Per Serving: cal. (kcal): 240, Fat, total (g): 6, chol. (mg): 60, carb. (g): 33, pro. (g): 16, sodium (mg): 221, Percent Daily Values are based on a 2,000 calorie diet.