Salsa Barbacoa (Barbeque Sauce)
This sauce is not Cuban in origin, but it does have a Latin flair, and all of my Cuban friends agree that this is one American favorite they don’t mind adopting as their own.
Yield: About 2 quarts
- ¼ cup olive oil
- 1 large onion (peeled & coarsely chopped)
- 1 large green pepper (cored, seeded & coarsely chopped)
- 6 cloves garlic
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- ½ teaspoon ground cumin
- 1 2-ounce can chipotle peppers
- 2 28-ounce cans tomato sauce
- 1 cup molasses
- 2 tablespoons prepared mustard
- 1 tablespoon red wine vinegar
- In a large sauce pan, heat the oil over medium heat until fragrant.
- Add the onion and green pepper and cook for about three minutes.
- Reduce the heat to low, stir in the garlic and dry spices, and sauté for about 2 more minutes or until the onion is translucent and tender.
- Add the remaining ingredients, cover and cook slowly for about one hour.
- Remove from heat, allow to cool and store in the refrigerator in a tightly covered container. The sauce will keep for weeks in the refrigerator.