Mesa Bbq Sauce

Yield:
1 1/2 cups
Ingredients
  • 2 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
Directions
  • 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.


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    This recipe is featured in:

    Have a Backyard BBQ