Mesa Barbecue Sauce


2 Tbsp 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 (Pinot Noir Wine Vinegar works nicely)
1 Tbsp Worcestershire sauce or Worcestershire Powder
1/4 Cup water
3 Tbsp dark molasses
2 Tbsp prepared Dijon mustard
2 Tbsp dark brown sugar
1 Tbsp honey
1 Tbsp Cayenne Chile
1 Tbsp Ancho Chile Powder
1 Tbsp Pasilla Chile Powder
1 Tbsp Paprika


Heat the canola oil until almost smoking in a large saucepan over medium-high heat. Reduce the heat to just medium, add the onion and garlic to the hot pan, and “sweat” them until softened but not colored, about 5 min.

Add the tomatoes and simmer 15 min. Add the remaining ingredients and simmer 20 min. Pour the mixture in a food processor and puree.

Pour sauce into a medium bowl or (other container if not using immediately) and let cool to room temperature. May be refrigerated, covered, up to 1 week, or frozen.

We adapted this recipe from Bobby Flay, whose restaurant is “Mesa.”