Salsa de Barbacoa

Ingredients

• half a glass of juice
• one big onion
• a quarter pound of butter
• a couple of teaspoons of mustard
• of salt
• two whopping tablespoons of good Texas chili powder
• a can of thick tomato soup
• half a cup of water
• a bay leaf
• some cumin seed
• a modicum of sweet marjoram

Method

1. 1

   Chop garlic and onion finely, then cook in butter until tender.

2. 2

   Add lime juice, mustard, salt, chili powder, tomato soup, and water.

3. 3

   Crumble bay leaf with cumin seed and add to the mixture.

4. 4

   Simmer all ingredients together for five minutes while stirring.

As published

This recipe was extracted from Most for your money cookbook (1938) by Cora Lovisa Brackett Brown, Cora Brown, page 58. The excerpt below is the record exactly as published.

salsa de barbacoa. That's the tastiest stuff we've ever dabbled a crackling brown slab of roast pork in. The recipe should be on the tip of every tongue — just get yourself a flock of limes and squeeze out about half a glass of juice; use lemon, vinegar, white wine or sherry if you must, though the result won't be nearly so Mejicano without those limes. But first chop up very fine a discreet amount of garlic with one big onion and cook it tenderly in plenty of butter, anyway a quarter pound. Then toss in your lime juice, with a couple of teaspoons of mustard and of salt, just ahead of two whopping tablespoons of good Texas chili powder, a can of thick tomato soup and half a cup of water. To get that extra foreign savor here's the secret: Crumble a bay leaf with some cumin seed in your palm and sprinkle it in, or try a modicum of sweet marjoram

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