Bobby Flay's Mesa BBQ Sauce
Recipe Type: BBQ Sauce
Cuisine: American
  • 2 tablespoons canola oil
  • 1 medium red onion, finely diced
  • 3 garlic cloves, minced
  • 8 plum tomatoes, seeded and coarsely diced
  • ¼ cup ketchup
  • ½ cup red wine vinegar
  • 1 tablespoon Worcestershire sauce
  • ¼ 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
  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.
  2. Pour into a medium bowl and let cool to room temperature. May be refrigerated up to 1 week or frozen.
Ancho and pasilla chile powders are available at Hispanic or gourmet markets.
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