Mesa Grill BBQ Sauce
Kicked up bbq sauce
Adapted from Bobby Flay: Chapter One
This is a complex sauce that is slightly sweet from the molasses and honey, and smoky from the chipotle.
Ingredients
- 2 tablespoons canola oil
- 1 large Spanish onion, coarsely chopped
- 5 cloves garlic, coarsely chopped
- 2 (15.5-ounce) cans plum tomatoes and their juice, pureed
- 1 cup ketchup
- ¼ cup red wine vinegar
- ¼ cup Worcestershire sauce
- ¼ cup molasses
- 3 tablespoons Dijon mustard
- 3 tablespoons dark brown sugar
- 2 tablespoons honey
- 3 tablespoons ancho chile powder
- 3 tablespoons pasilla chile powder
- 1 tablespoon chipotle chile puree
- Kosher salt and freshly ground black pepper
Instructions
- Heat the oil over medium-high heat in a heavy-bottomed medium saucepan. Add the onion and cook until soft, 3 to 4 minutes.
Add the garlic and cook for 1 minute. Add the tomatoes and 1 cup of water, bring to a boil, and cook, stirring occasionally, for 10 minutes.
- Add the ketchup, vinegar, Worcestershire, molasses, mustard, brown sugar, honey, ancho powder, pasilla powder, and chipotle puree, lower the heat to medium, and sim-mer, stirring occasionally, until thickened,
25 to 30 minutes.
- Transfer the mixture to a food processor and puree until smooth. Season with salt and pepper to taste. Pour into a bowl and allow to cool to room temperature. The sauce will keep for up to 1 week in the refrigerator stored in a tightly sealed container.
Notes
- this is a lot of sauce, half the amount if you are not using it for a big meal