Mesa Bbq Sauce

Save Recipe
  • Yield: 1 1/2 cups
Share This Recipe


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

1 tablespoon paprika

1 tablespoon Worcestershire sauce


  1. 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. 
  2. 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.