MESA BBQ SAUCE

By BobD

Ingredients

• YIELD 2 CUPS
• 2 tablespoons canola oil
• 1 medium red onion, finely diced
• 3 garlic cloves, minced
• 8 plum tomatoes, seeded and coarsely diced
• 1/4 cup ketchup
• 1/2 cup red wine vinegar
• 1 tablespoon Worcestershire sauce
• 1/4 cup water
• 3 tablespoons dark molasses
• 2 tablespoons Dijon mustard
• 2 tablespoons dark brown sugar
• 1 tablespoon honey
• 1 teaspoon cayenne
• 1 tablespoon ancho chile powder
• 1 tablespoon pasilla chile powder
• 1 tablespoon paprika

Details

Servings 2
Adapted from epicurious.com

Preparation

Step 1

Heat the canola oil until almost smoking in a large saucepan over medium heat and sweat the onion and garlic until softened but not colored, about 5 minutes.

Add the tomatoes and simmer 15 minutes.

Add the remaining ingredients and simmer 20 minutes.

Pour the mixture in a food processor and puree.

Pour into a medium bowl and let cool to room temperature.

May be refrigerated up to 1 week or frozen.