Saturday, October 16, 2010

Mesa BBQ Sauce Recipe Courtesy of Bobby Flay...

tablespoons (1/4 stick) butter
1/2 medium red onion, finely diced
3 garlic cloves, minced
6 plum tomatoes, coarsely diced
1/4 cup ketchup
3 tablespoons dark molasses
2 tablespoons Dijon mustard
2 tablespoons dark brown sugar
1 tablespoon honey
1 teaspoon cayenne
1 tablespoon ancho chile powder (available at
Hispanic or specialty markets)
1 tablespoon pasilla chile powder (available at
Hispanic or specialty markets)
1 tablespoon paprika
1 tablespoon Worcestershire sauce
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.
Anonymous said...

Hey! I just randomly found this recipe. I've made it twice already with some slight modifications - I used whole chilies rather than powder (except the cayenne). I also added fresh lemon juice and apple cidar vinegar. I also used a smoked sweet paprika. I know this is an old recipe but it is fantastic. I smoked some ribs and finished them off with it. It was a big hit.

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