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


  1. In a large sauce pan, heat the oil over medium heat until fragrant.
  2. Add the onion and green pepper and cook for about three minutes.
  3. 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.
  4. Add the remaining ingredients, cover and cook slowly for about one hour.
  5. 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.