I created this barbecue sauce to top the Dallas and Cheyenne burgers (pages 37 and 39), but it’s also an ideal dipping sauce for Perfect French Fries (page 86). After you’ve made this quick and easy sauce once, you’ll want to slather it on grilled chicken, steak, pork chops . . . you might never go back to the bottled stuff.

　　

Ingredients

Makes 1 cup

　　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

　　

Step 1

Heat the oil over medium-high heat in a heavy-bottomed medium nonreactive saucepan. Add the onion and cook until soft, 3 to 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.

　　

Step 2

Add the 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.

　　

Step 3

Transfer the 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 1 week in a tightly sealed container in the refrigerator. Bring to room temperature before using.

　　Bobby Flay's Burgers, Fries, and Shakes