Name: Mesa Barbecue Sauce
Yield: Makes about 2 cups
Ingredients: 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

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.

Note:

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

Recipe notes

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