At Mesa Grill, this barbecue sauce is used as is, or as a base for some more complex sauces. The ancho and pasilla chile powders add Southwestern flavors to the traditional barbecue-sauce ingredients: tomatoes, onions, garlic, sweet molasses, and brown sugar.

　　

Ingredients

Makes about 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 (see Note)

　　1 tablespoon pasilla chile powder (see Note)

　　1 tablespoon paprika

　　

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.

　　

Step 2

Pour into a medium bowl and let cool to room temperature. May be refrigerated up to 1 week or frozen.

　　Note:

　　Ancho and pasilla chile powders are available at Hispanic or gourmet markets.

　　Excerpted from Bobby Flay's Boy Meets Grill: With More Than 125 Bold New Recipes by Bobby Flay. Copyright © 1999 Bobby Flay. Published by Hyperion. All Rights Reserved. Available wherever books are sold.