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Mesa Grill Barbecue Sauce




Source of Recipe


Bobby Flay


List of Ingredients




2 tablespoons unsalted butter
1/2 medium red onion, finely chopped
1 clove garlic, finely diced
6 plum tomatoes, coarsely diced
1/4 cup ketchup
2 tablespoons Dijon mustard
2 tablespoons dark brown sugar
1 tablespoon honey
1 teaspoon cayenne
1 tablespoon dried ancho chile powder
1 teaspoon ground pasilla chile powder
1 tablespoon Worcestershire sauce


Recipe



In a medium saucepan over medium heat, heat the butter and sweat the onion and garlic until translucent.
Add the tomatoes and simmer for 15 minutes.
Add the remaining ingredients and simmer for 20 minutes.
Puree the mixture in a food processor, pour into a bowl, and allow to cool at room temperature.
Will keep for 1 week or several months frozen.