Mesa BBQ Sauce

Recipe Ingredients

2 tablespoons	30ml	Butter - (1/4 stick)
1/2 tablespoon	7.5ml	Red onion - finely diced (medium)
3		Garlic cloves - minced
6		Plum tomatoes - coarsely diced
1/4 cup	59ml	Ketchup
3 tablespoons	45ml	Dark molasses
2 tablespoons	30ml	Dijon mustard
2 tablespoons	30ml	Dark brown sugar
1 tablespoon	15ml	Honey
1 teaspoon	5ml	Cayenne
1 tablespoon	15ml	Ancho chile powder
		= (available at Hispanic or
		Specialty markets)
1 tablespoon	15ml	Pasilla chile powder
		= (available at Hispanic or
		Specialty markets)
1 tablespoon	15ml	Paprika
1 tablespoon	15ml	Worcestershire sauce

Recipe Instructions

In a large saucepan over medium heat, melt the butter and sweat the onion and garlic until translucent, about 3 minutes. Add the tomatoes and simmer 15 minutes. Add the remaining ingredients and simmer 20 minutes.

Puree the mixture in a food processor, pour into a bowl, and let cool at room temperature. May be refrigerated up to 1 week or frozen.

This recipe yields ?? servings

Source:
HOT OFF THE GRILL with Bobby Flay - (Show # HG-1A32) - from the TV - FOOD NETWORK

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.