Cajun Marinade sauce

Courtesy : Sachin/ Dinkar



Ingredients
• 2 cups vegetable stock
• 1 1/2 cups chopped red onions
• 1 1/2 cups chili sauce
• [1 1/4 cups of a blend of 3 sauces to cover the gamut:
• [1/2 Sriracha sauce - The Chinese/Thai hot sauce]
• [1/2 Frank' s redhot cayenne pepper sauce]
• [1/4 Louisiana hot sauce]
• 1 cup honey
• 3/4 cups dry roasted pecans, chopped
• 5 tablespoons orange juice
• 1/2 orange, rind and pulp
• 1/4 lemon, rind and pulp
• 4 tablespoons butter
• 2 tablespoons lemon juice
• 4 cloves garlic, minced
• 1 tablespoon Tabasco
• 1 tablespoon minced garlic
• 1 tablespoon salt
• 1 1/2 teaspoons black pepper
• 1 1/2 teaspoons white pepper
• 1 teaspoon cayenne pepper
• 1 teaspoon paprika
• 2 tablespoons cooking oil

Preparation
1. Combine black and white pepper, onion and garlic powder, salt and cayenne in a small bowl. Set aside.
2. Heat oil in a skillet. Add onions and garlic and saute onions until brown.
3. Add spice mixture and stir.
4. Add stock, chili sauce, honey, pecans and orange juice, garlic, Tabasco and lemon and orange rinds and pulp.
5. Reduce heat and stir.
6. Continue cooking over a low simmer for about 10 minutes. [Note: I did this for about 20 min, since I'd left the burner too low for the first 10]
7. Remove orange and lemon rinds and continue cooking for 15 minutes. Stir occasionally.
8. Add butter and stir in until melted. Remove from heat and allow to cool.
9. Pour sauce into a food processor or blender and mix until smooth