Salsa De Baracoa - Southwestern Barbecue Sauce
Terrific for beef, pork or chicken. From the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
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READY IN: 25mins
SERVES: 10
YIELD: 2 1/4 cups
UNITS: US
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DIRECTIONS
- 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.
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