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.
Ancho and pasilla chile powders are available at Hispanic or gourmet markets.
Recipe information
Yield
Makes about 2 cups
Ingredients
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.
Step 2
Pour into a medium bowl and let cool to room temperature. May be refrigerated up to 1 week or frozen.
