Old Gringos Salsa Barbacoa
From oldgringo 14 years ago
- 40 minutes to make
- Serves 2
This is a hot tangy Mexican flavor for fish, poultry and meat barbecues.
Ingredients
- 4 tablespoons oil shopping list
- 1 tablespoon butter shopping list
- 2 cloves of peeled, crushed garlic shopping list
- 1/4 cup onion, finely chopped shopping list
- 2 tablespoons dried raisins shopping list
- 1 cup El Pato Hot tomato sauce shopping list
- 1/4 cup lemon juice shopping list
- 1/4 cup red wine vinegar shopping list
- 2 tablespoons worcestershire sauce shopping list
- 2 cups Basic Sonoran Red Chile Sauce * shopping list
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
The Rating
Reviewed by 6 people-
My printed file of your sauces and recipes is 3 inches thick. Another good one. Thanks Richard.
You know who.;)
victoriaregina
in USA loved it
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Yum yum. You have my 5. Great post.
chefmeow
in Garland loved it
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excellent!
heybrianfoster
in Fredericksburg loved it
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