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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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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. 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 |
Directions:
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.
3. Note: Ancho and pasilla chile powders are available at Hispanic or gourmet markets.
4. 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.
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