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The Spruce Eats / Julia Estrada
Nutrition Facts (per serving) | |
---|---|
35 | Calories |
2g | Fat |
4g | Carbs |
1g | Protein |
Nutrition Facts | |
---|---|
Servings: 112 | |
Amount per serving | |
Calories | 35 |
% Daily Value* | |
Total Fat 2g | 2% |
Saturated Fat 1g | 3% |
Cholesterol 3mg | 1% |
Sodium 157mg | 7% |
Total Carbohydrate 4g | 2% |
Dietary Fiber 0g | 1% |
Total Sugars 3g | |
Protein 1g | |
Vitamin C 3mg | 17% |
Calcium 6mg | 0% |
Iron 0mg | 1% |
Potassium 49mg | 1% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
This fantastic tart and spicy sauce is sure to liven up anything from grilled chicken breasts to pork chops, and ribs.
Ingredients
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2 cups (475 milliliters) meat stock (beef, poultry, pork)
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1/2 pound (225 grams) bacon
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1 1/2 cups (360 milliliters) onions, finely chopped
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1 1/2 cups (360 milliliters) chili sauce
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1 cup (240 milliliters) honey
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3/4 cup (180 milliliters) dry roasted pecans, chopped
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5 tablespoons (75 milliliters) orange juice
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1/2 orange, rind and pulp
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1/4 lemon, rind and pulp
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1/4 cup (60 milliliters) butter
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1/4 cup (60 milliliters) lemon juice
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4 cloves garlic, minced
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1 tablespoon (15 milliliters) Tabasco
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1 tablespoon (15 milliliters) onion powder
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1 tablespoon (15 milliliters) garlic powder
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1 tablespoon (15 milliliters) salt
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1 1/2 teaspoons (7 1/2 milliliters) black pepper
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1 1/2 teaspoons (7 1/2 milliliters) white pepper
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1 1/2 teaspoons (7 1/2 milliliters) cayenne
Steps to Make It
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Gather the ingredients.
The Spruce Eats / Julia Estrada
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Combine black and white pepper, onion and garlic powder, salt and cayenne in a small bowl. Set aside.
The Spruce Eats / Julia Estrada
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Fry bacon in a large pan until crisp.
The Spruce Eats / Julia Estrada
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Remove bacon (reserving rendered fat) and place onto a plate lined with paper towels. Let cooked bacon drain fro 5 to 10 minutes.
The Spruce Eats / Julia Estrada
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Once cooled enough to handle, crumble the bacon into fine pieces.
The Spruce Eats / Julia Estrada
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With a spoon, remove any of the impurities from rendered bacon fat.
The Spruce Eats / Julia Estrada
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Place pan back on heat and add the rendered bacon fat and onions. Cook over medium heat until onions are soft.
The Spruce Eats / Julia Estrada
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Add spice mixture and stir.
The Spruce Eats / Julia Estrada
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Add stock, chili sauce, honey, pecans and orange juice, bacon, garlic, Tabasco and lemon and orange rinds and pulp. Reduce heat to low and let simmer for 10 minutes. Stir occasionally.
The Spruce Eats / Julia Estrada
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Remove orange and lemon rinds and continue cooking for an additional 15 minutes. Stir occasionally.
The Spruce Eats / Julia Estrada
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Right before taking sauce off of heat, add butter and stir in until melted.
The Spruce Eats / Julia Estrada
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Remove from heat and allow sauce to cool for 10 to 15 minutes.
The Spruce Eats / Julia Estrada
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Pour sauce into a food processor or blender and mix until smooth.
The Spruce Eats / Julia Estrada
Tips
- The sauce can be stored in an airtight container in refrigerator for up to one week after preparing.
- Make sure to reheat if using as a baste on grilled meats.