Bobby Flay's BBQ Sauce

By Neenee

Ingredients

• 2 tablespoons canola oil
• 1 medium spanish onion, coarsely chopped
• 3 cloves garlic, coarsely chopped
• 1 cup ketchup
• 1 heaping tablespoon dijon mustard
• 1 tablespoon red wine vinegar
• 1 tablespoon worcestershire sauce
• 1 canned chipotle chile in adobo, chopped
• 2 tablespoons ancho chile powder
• 1 tablespoon sweet spanish paprika
• 2 tablespoons packed dark brown sugar
• 1 tablespoon honey
• 1 tablespoon molasses
• Kosher salt and freshly ground black pepper

Preparation

Step 1

Heat the oil over medium high heat in a heavy bottom medium non reactive sauce pan. Add the onion and cook until soft, 3-4 minutes. Add the garlic and cook for 1 minute. Add the ketchup and 1/3 cup water and bring to a boil. Lower the heat and simmer for 5 minutes.

Add mustard, vinegar, worcestershire, chipotle chile, ancho chile powder, paprika, brown sugar, honey, and molasses, and bring to a simmer. Cook, stirring occasionally for an additional 10 minutes or until thickened.

Transfer mixture to a food processor and puree until smooth. Season with salt and pepper to taste. Pour into a bowl and allow to cool at room temperature. The sauce will keep for one week in a tightly sealed container in the refrigerator.