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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By kdboatwright
la vista, NE
on May 18, 2012
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Love it, Prefer sacues that are not mustard or vinegar based.
By offenterprises_...
valley center, KS
on September 06, 2010
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Nice to see a sauce recipe that is not vinegar based. I have been looking for a spicy sweet sauce with little or no vinegar and this is it.
By davidhightstown
Hightstown, NJ
on July 26, 2009
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I couldn't find ancho or pasilla chili powder, and I live in area with a very large hispanic population. Anyway, I bought ancho chilis and ground one to make 1 tbs of powder. I skipped the pasilla. This was inedible as is. It was so smoky. I can't describe how powerful the smoky flavor was. I was really excited to try a from-scrath bbq sauce, which this almost is, so I'm not going to give up. I was able to save this bbq sauce by adding some tomato paste and peach preserves. Next time, I'll go for a tsp. of ancho powder with the rest of the recipe the same.
Read all 7 reviews