Salsa De Baracoa - Southwestern Barbecue Sauce

Submitted by mollypaul

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

 

• Ready In: 25mins
• Ingredients: 9
• Yields: 2 1/4 cups
• Serves: 10

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.