How to make it

  • Heat the oil and melt the butter. Saute the garlic, onions and raisins in the butter-oil for a couple of minutes, until the raisins plump up. Add the El Pato Hot Tomato Sauce and heat until the mixture begins to steam. Add the lemon juice, red wine vinegar and Worcestershire Sauce and heat stirring for several minutes. Add the Basic Sonoran Red Chile Sauce and bring the sauce to a boil. Reduce the heat to a very low simmer and reduce the Salsa Babacoa to about 2 cups. Cool down the sauce and blend on high to form the finished Salsa Barbacoa. Brush it on to the surface of the meat being barbecued. Refrigerate unused portion.
  • * Note see recipe for Basic Sonoran Red Chile Sauce

Reviews & Comments 3

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    " It was excellent "
    heybrianfoster ate it and said...
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    " It was excellent "
    chefmeow ate it and said...
    Yum yum. You have my 5. Great post.
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    " It was excellent "
    victoriaregina ate it and said...
    My printed file of your sauces and recipes is 3 inches thick. Another good one. Thanks Richard.

    You know who.;)
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