Recipes from Mexico :: Mexican Salsas and Condiments
This sauce has been around for so long that its origin has disappeared into the sunset. It can be used for many things. 1 c. canola (or other vegetable) oil
1 1/2 (one and one-half) c. white onion, diced
1 1/2 (one and one-half) c. catsup
1 1/2 (one and one-half) c. bottled water
1/3 c. lemon juice
1/3 c. Mexican lime juice
3 Tbsp. sugar
3 Tbsp. brown sugar
1/3 c. Worcestershire sauce
3 tsp. prepared mustard
1/2 c. red wine vinegar
1 Tbsp. chili powder
1 tsp. dried sweet basil
1 tsp. garlic powder
1/3 c. pancake syrup Combine all ingredients in a large saucepan. Simmer slowly at least 2 hours uncovered or without a lid. Sauce will become bitter if cooked with a lid. Makes about 4 c..
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