Recipe courtesy of Bobby Flay
Save Recipe Print
Total:
35 min
Prep:
5 min
Cook:
30 min
Yield:
2 1/2 cups
Level:
Easy

Ingredients

Directions

Heat the canola oil in a medium saucepan over high heat. Add the onion and cook until soft, about 4 minutes. Add the garlic and cook 30 seconds. Stir in the chile powder and cumin and cook 30 more seconds.

Add the tomatoes, season with salt and pepper and cook over medium-high heat, stirring, until reduced to a sauce-like consistency, about 25 minutes. Transfer to a food processor and puree (add water if necessary). Add the honey and more salt and pepper, if needed.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Oven Roasted Shrimp with Toasted Garlic and Red Chile Oil

Recipe courtesy of Bobby Flay

Pumpkin Gingersnap Cheesecake with Salted Caramel Sauce

Recipe courtesy of Ree Drummond

Cranberry Sauce

Recipe courtesy of Alex Guarnaschelli

Make-Ahead Cranberry Sauce

Recipe courtesy of Ina Garten

Arizona Turkey with Chipotle Sauce

Recipe courtesy of Cooking Light Magazine

Perfect Cranberry Sauce

Recipe courtesy of Food Network Kitchen

Panettone Bread Pudding with Amaretto Sauce

Recipe courtesy of Giada De Laurentiis

Marinara Sauce

Recipe courtesy of Giada De Laurentiis

Cranberry Sauce

Recipe courtesy of Ree Drummond

Browse Reviews By Keyword