Clay's Kitchen : Barbeque Recipes

Barbeque Recipes

© Copyright 1995-2017, Clay Irving <>, Manhattan Beach, CA USA

 Subscribe in a reader |
Share |

Salsa De Baracoa (Southwestern Barbeque Sauce)

Recipe from: Molly53
Servings: 21/4 cups

Terrific for beef, pork or chicken. From the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

1 small onion, peeled and minced
1 garlic clove, peeled and minced
½ cup olive oil
1 ½ teaspoons dry mustard, preferably Coleman's dry mustard
1 ½ teaspoons salt
2 tablespoons chili powder
2 cups condensed tomato soup, preferably Campbell's condensed tomato soup
6 tablespoons lemon juice
½ cup water

Cook onion and garlic in oil until tender; add remaining ingredients and boil for 5 minutes or until thick.

Pour over broiling or roasting meat OR use as a sauce for reheating cold cooked meat. Serve hot.

Search for Recipes, Search using Google, or Return to Cookbook Index