Salsa De Baracoa Southwestern Barbecue Sauce Recipes

SOUTHWESTERN BARBECUE SAUCE

Southwestern Barbecue Sauce image

Make and share this Southwestern Barbecue Sauce recipe from Food.com.

Provided by kzbhansen

Categories Sauces

Time 15m

Yield 2 cups, 4-6 serving(s)

Number Of Ingredients 8

Ingredients

3/4 cup catsup
1/4 cup water
1/4 cup onion, chopped
2 tablespoons brown sugar
2 tablespoons lemon juice
1 tablespoon chili powder
1 teaspoon salt
1/8 teaspoon garlic powder

Steps:

Combine all ingredients in saucepan.
bring to boil and cook on low for 10 minutes.

Nutrition Facts : Calories 82, Fat 0.5, SaturatedFat 0.1, Sodium 1105, Carbohydrate 20.8, Fiber 1, Sugar 17.6, Protein 1.1

BEST BBQ SAUCE YOU'LL EVER TASTE (SOUTHWEST)

Best BBQ Sauce You'll Ever Taste (Southwest) image

Here in Texas, we don't cook with BBQ sauce, but we love it on the side to spoon over our brisket, fajitas, chicken, etc and it has to have a little kick. I've been told over and over again that this is the best BBQ sauce they've ever had and I ought to bottle it. I love to cook, but I don't want to do it for a living--so enjoy it for free.

Provided by Pokey in San Antonio

Categories Sauces

Time 1h20m

Yield 3-4 pint jars, 20-30 serving(s)

Number Of Ingredients 14

Ingredients

1 1/2 cups onions (chopped)
1 1/2 cups red bell peppers (chopped)
3 garlic cloves (minced)
6 tablespoons butter
1 1/2 cups cider vinegar
1 tablespoon chili powder
1 tablespoon dry mustard
2 cups ketchup
2 cups chili sauce
3 tablespoons Worcestershire sauce
3 tablespoons liquid smoke
1/2 cup molasses
1/2 cup dark brown sugar
1 -2 tablespoon habanero pepper (minced)

Steps:

Sauté onions, bell peppers, and garlic in butter, just until onions are translucent.
Add chili powder, and dry mustard. Stir to incorporate.
Lower heat and add remaining ingredients. Simmer on low for at least one hour.
Let cool then blend smooth in food processor or use a hand held mixer (a boat motor as Emeril would say).
Put up in mason jars. If you actually "can" the sauce it will keep for a month or so. (There are no preservitives so be careful). If not, use what you need, it will keep in the fridg for a couple of weeks, and you can always give the rest away--your family and friends will love you for it.
Note: Be careful with the habenero peppers. Use gloves or put a plastic baggie over the hand you use to hold the pepper while you slice it up. Use one for medium-hot BBQ sauce, use two for down right hot. If even one is too hot for your taste, substitute a couple of jalapeno peppers.

SOUTHWESTERN PESTO SAUCE

Southwestern Pesto Sauce image

Here's a great alternative to regular pesto sauce. It's delicious, it's easy, and it goes with so many things! Try it and see how many things you can pair it with. Unless you like it spicy, you may want to tame it down a little or a lot. Try it with a little less on the jalapeño peppers, and remember that it will get more intense as it sits. You can always add, but you can't take it out. If you have trouble finding the Mexican grating cheese just substitute it with Parmesan.

Provided by FLUFFSTER

Categories Sauces

Time 10m

Yield 2 cups

Number Of Ingredients 8

Ingredients

4 ounces grating Mexican blend cheese, cut into pieces (at room temperature)
2 garlic cloves, peeled
1 jalapeno pepper, seeded and cut into quarters
2 (4 ounce) cans diced green chili peppers, sliced and drained well
3/4 cup pine nuts (I used 3/4 can slivered almonds)
1/4 cup fresh parsley sprig, lightly packed
1/4 cup fresh cilantro leaves, lightly packed
2 tablespoons olive oil

Steps:

Place cheese, garlic, and jalapeño pepper in a blender container or a food processor bowl.
Cover, blend or process until finely grated.
Add chili peppers, nuts, parsley and cilantro.
With machine running slowly, gradually add oil.
Blend until nearly smooth.
Set aside 1 cup for pork roast.
Freeze remaining pesto for up to a month.
Note: Always keep in mind that the chili's contain oils, and that they can burn your skin, and your eyes; wear gloves or wash your hands often.

Nutrition Facts : Calories 727, Fat 65.5, SaturatedFat 15.2, Cholesterol 59.5, Sodium 656.3, Carbohydrate 22, Fiber 4.2, Sugar 10.6, Protein 21.9

SALSA BARBECUE SAUCE

Salsa Barbecue Sauce image

The signature blend of tangy and spicy in salsa makes it a versatile flavor enhancer in all kinds of dishes. We blended it into an easy grilling sauce to brush onto grilled meats and vegetables.

Provided by Martha Stewart

Categories Gluten-Free Recipes

Time 15m

Yield Makes 1 cup sauce

Number Of Ingredients 5

Ingredients

1 cup salsa
2 tablespoons extra-virgin olive oil
1/4 cup honey
1/4 cup tequila
Grilled meat

Steps:

Blend salsa with olive oil, honey, and tequila in a food processor. Transfer mixture to a small pot; bring to a boil. Cook until reduced to 1 cup, about 10 minutes. Brush onto grilled meat. To store, let cool and refrigerate.

SOUTHWESTERN-STYLE BABY BACK RIBS

Southwestern-Style Baby Back Ribs image

I once considered making more authentic smoked ribs for a tailgate party and, in the planning, realized that not only would I need to be at the parking lot hours before everyone else, but my grill was not large enough to smoke enough ribs for everyone in my party. And to try to pass off just "a taste" of barbecued ribs is like trying to arm-tackle Priest Holmes. So it was a choice between shelling out for another grill or devising another method of cooking the ribs. Baking them first in a slow oven produced moist, flavorful meat I then had only to finish on the grill.

Provided by Bob Sloan

Categories Pork Bake Spice Fall Tailgating Grill/Barbecue

Yield Makes 4 servings

Number Of Ingredients 11

Ingredients

1 tablespoon dried thyme
1 tablespoon granulated garlic
1 tablespoon onion powder
1 tablespoon brown sugar
1 tablespoon paprika
1 tablespoon chili powder
1 teaspoon dried rosemary
1 teaspoon salt
1 teaspoon ground black pepper
3 racks baby back ribs, about 5 pounds
3 cups barbecue sauce

Steps:

At home
In a small bowl, mix together the thyme, garlic, onion powder, brown sugar, paprika, chili powder, rosemary, salt, and black pepper. Rub the spice mixture over both sides of the ribs. Wrap in plastic and refrigerate overnight or up to 24 hours.
Preheat the oven to 325°F. Unwrap the ribs and place them on a baking sheet. Cover completely with foil. Bake for 1 hour and 10 minutes. Remove the foil and let the ribs cool. Refrigerate them, wrapped in plastic, until you are ready to pack, up to 24 hours.
Just before leaving, cut the racks into individual ribs and place them in a large, sealable plastic container. Add 1 cup of the barbecue sauce and stir so all the ribs are coated.
At the tailgate
Prepare coals for a medium fire. When the coals are hot, grill the ribs for 10 minutes, until they are lightly charred and heated through, turning them several times and applying several more moppings of sauce.
Serve the ribs hot, accompanied by more sauce.

SALSA DE BARACOA - SOUTHWESTERN BARBECUE SAUCE

Salsa De Baracoa - Southwestern Barbecue Sauce image

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

Provided by Molly53

Categories Sauces

Time 25m

Yield 2 1/4 cups, 10 serving(s)

Number Of Ingredients 9

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

Steps:

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.

Nutrition Facts : Calories 138.3, Fat 11.5, SaturatedFat 1.7, Sodium 641.4, Carbohydrate 9.3, Fiber 1.3, Sugar 4.7, Protein 1.2

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