At Mesa Grill, this barbecue sauce is used as is, or as a base for some more complex sauces. The ancho and pasilla chile powders add Southwestern flavors to the traditional barbecue-sauce ingredients: tomatoes, onions, garlic, sweet molasses, and brown sugar.
Recipe information
Yield
Makes about 2 cups
Ingredients
2
tablespoons canola oil
1
medium red onion, finely diced
3
garlic cloves, minced
8
plum tomatoes, seeded and coarsely diced
1
/4 cup ketchup
1
/2 cup red wine vinegar
1
tablespoon Worcestershire sauce
1
/4 cup water
3
tablespoons dark molasses
2
tablespoons Dijon mustard
2
tablespoons dark brown sugar
1
tablespoon honey
1
teaspoon cayenne
1
tablespoon ancho chile powder (see Note)
1
tablespoon pasilla chile powder (see Note)
1
tablespoon paprika
Need to make a substitution?
Preparation
Step 1
Heat the canola oil until almost smoking in a large saucepan over medium heat and sweat the onion and garlic until softened but not colored, about 5 minutes. Add the tomatoes and simmer 15 minutes. Add the remaining ingredients and simmer 20 minutes. Pour the mixture in a food processor and puree.
Step 2
Pour into a medium bowl and let cool to room temperature. May be refrigerated up to 1 week or frozen.
Excerpted from Bobby Flay's Boy Meets Grill: With More Than 125 Bold New Recipes by Bobby Flay. Copyright © 1999 Bobby Flay. Published by Hyperion. All Rights Reserved. Available wherever books are sold.