Salsa De Baracoa - Southwestern Barbecue Sauce |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 2 |
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Terrific for beef, pork or chicken. From the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Ingredients:
1 small onion, peeled and minced |
1 garlic clove, peeled and minced |
1/2 cup olive oil |
1 1/2 teaspoons dry mustard (coleman's preferred) |
1 1/2 teaspoons salt |
2 tablespoons chili powder (either store bought or chili powder) |
2 cups condensed tomato soup (campbell's preferred) |
6 tablespoons lemon juice (fresh is best) or 6 tablespoons vinegar |
1/2 cup water |
Directions:
1. Cook onion and garlic in oil until tender; add remaining ingredients and boil for 5 minutes or until thick.
2. Pour over broiling or roasting meat OR use as a sauce for reheating cold cooked meat.
3. Serve hot.
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