Tag: sauce

The “Original” BBQ Sauce Recipe

Salsa de Barbacoa

(Original Spanish BBQ Sauce brought to Mexico from Spain)

1/2 Cup of Fresh Lime Juice
2 Cloves Finely Minced Garlic
Chop up 1 Large Onion
1/4 LB Butter
2 Teaspoons Dry Mustard
1/4 Teaspoon Salt
2 Tablespoons Chili Powder
1 Can Tomato Sauce
1/2 Cup Water
Bay Leaf
1/4 Teaspoon Cumin Powder
1/4 Teaspoon Marjoram Powder

1. Place Butter, Garlic, and Onion in pan and cook until tender
2. Add Lime Juice, Mustard, Salt, and Chili Powder
3. Add the Tomato Sauce, Water, broken Bay Leaf, Cumin, and Marjoram
4. Simmer for 5 minutes

This sauce can’t be easily verified, but regardless, it is still a very good sauce.

 

Spicy Barbecue Sauce Recipe

Makes About 8 pints

  • 12 pounds of tomatoes
  • 1 cups chopped celery1 cups chopped onions
  • 3/4 cup chopped seeded green bell peppers
  • 2 jalapeno (for hotter use serrano or tobasco) peppers, seeded and chopped
  • 1/2 t. black pepper – fresh ground is better
  • 1 1/4 cups apple cider vinegar
  • 3/4 cup brown sugar
  • 2 cloves garlic, finely chopped
  • 1 tablespoon dry mustard
  • 1 tablespoon paprika
  • 1/2 teaspoon kosher or pickling salt
  • 1/4 teaspoon red pepper flakes

Preparation:

  • Prepare 8 pint (or 16-1/2 pint) jars, lids, and rings
  • Sterilize the jars and keep them in the hot water till time for processing
  • Make sure to fill a water bath canner and get the water to a simmer
  • Core the tomatoes  and strain the pulp through a fine mesh strainer
  • Cut all the vegetables and measure out spices
  • Set aside

Cooking:

  • In a large stainless steel saucepan, combine tomatoes, celery, onions, green peppers and hot peppers
  • Bring to a boil over high heat, stirring frequently
  • Reduce heat, cover and boil gently until vegetables soften, about 30 minutes
  • Working in batches, transfer mixture to a blender or food processor fitted with a metal blade and puree until smooth
  • Return pot to heat and low boil, stirring occasionally, until the sauce reduces by half, about 45 minutes
  • Add vinegar, brown sugar, garlic, and spices to the tomatoes
  • Increase heat to medium and boil gently, stirring frequently, for about 20 minutes
  • Using the process before in batches you will again blend till smooth, return to the heat until its the consistancy of a commercial barbecue sauce, about 1 hour

Filling the jars:

  • On a dish towel place your hot jars and using a funnel fill each jar
  • Leave 1/2” headspace
  • Remove air bubbles and refill to the 1/2″ headspace if needed
  • Taking a clean papertowel and wipe the rims
  • Extract the lids from the hot water and place them on jar rims using tongs
  • Add the rings to each of the jars and finger tighten

Processing:

  • Make sure a rack is on the bottom of the canner and place the jars in the water bath
  • Make sure the water covers the jars by an inch or two
  • Cover the pot and turn up the heat under the canner and wait for the water to start boiling
  • Once the water has come to a boil start a timer for 35 minutes
  • When the 35 minutes are up, remove the jars and place them back on the dishtowel in a place that they will sit overnight to cool

Restaurant Style Mexican Salsa

After researching Mexican Restaurant Style Salsa recipes (the kind they usually bring to the table with tortilla chips), I found that most of them have the same basic ingredients, in the same amounts, with little variation:

Makes About 6 Cups:

Ingredients:

  • 28 ounce can whole tomatoes (peeled with juice)
  • 2- 10 ounce cans Rotel (diced tomatoes with green chilies)
  • 1/4 cup chopped onions
  • 1 clove garlic chopped finely
  • 1 Jalapeno or Serrano chopped finely (take seeds and veins out for less spiciness)
  • 1/2 cup cilantro chopped fine
  • 1/4 teaspoon salt
  • 1/4 teaspoon raw sugar
  • 1/4 teaspoon ground cumin
  • Juice from 1/2 fresh lime

Makes About 3 Cups:

  • 2-8 ounce can of whole tomatoes
  • 1-10 ounce can of Rotel
  • 1/8 cup chopped onions
  • 1 small clove of garlic chopped finely
  • 1 Small Jalapeno or Serrano pepper chopped finely (take seeds and veins out for less spiciness)
  • 1/4 Cilantro chopped fine
  • 1/8 teaspoon raw sugar
  • 1/8 teaspoon salt\
  • 1/8 teaspoon cumin
  • Small sqeeze from 1/2 fresh lime
  1. Mix in a bowl and then add the ingredients into a food processor.
  2. Pulse until you get the desired consistency. About 10 pulses will do.
  3. Refrigerate for at least 1 hour.

If you have budgetary constraints or want to keep it simple, I located a basic Mexican Restaurant Style Salsa recipe:

  • 1 – 28 oz can of crushed tomatoes (or use fresh tomatoes if you have them in the garden or on hand)
  • 1/2 teaspoon of salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon ground cumin (not absolutely necessary)
  • 2-3 tablespoons of pickled jalapeno rings (add more for heat increase)
    Alternately, use fresh peppers if you can for a better, fresher taste. Take the seeds and veins out for less heat. We have them in the garden during growing season.
  • Cilantro to taste (they do sell dried cilantro – it does not taste like fresh, but will add flavor if fresh is unavailable)
  • Lime Juice – a squeeze or two of fresh to taste (you can use reconstituted in a bottle if that is what you have available)
  1. Combine ingredients in food processor or blender – blend well
  2. Chill covered until served