Bobby Flay’s Barbecue Sauce

• Gluten free

• Produce

  • 3 small cloves Garlic
  • 1 Onion, smallish

• Canned Goods

  • 1 Chipotle en adobo, canned

• Condiments

  • 1 heaping tbsp Dijon mustard
  • 1 tbsp Honey
  • 1 cup Ketchup
  • 1 tbsp Molasses
  • 1 tbsp Worcestershire sauce

• Baking & Spices

  • 2 tbsp Ancho chile powder
  • 2 tbsp Brown sugar, packed dark
  • 1 Kosher salt and freshly ground black pepper
  • 1 tbsp Spanish paprika, sweet

• Oils & Vinegars

  • 1 tbsp Red wine vinegar
  • 2 tbsp Vegetable oil, mild

• Liquids

  • 1/3 cup Water

Found on leitesculinaria.com

Ingredients

• 2 tablespoons mild vegetable oil
• 1 smallish onion, coarsely chopped (preferably a Spanish or other sweet onion)
• 3 small cloves garlic, coarsely chopped
• 1 cup ketchup
• 1/3 cup cold water
• 1 heaping tablespoon Dijon mustard
• 1 tablespoon red wine vinegar (or substitute sherry vinegar)
• 1 tablespoon Worcestershire sauce
• 1 canned chipotle en adobo, chopped (note that this is 1 chipotle pepper from a can of peppers, not 1 can of chipotle peppers)
• 2 tablespoons ancho chile powder
• 1 tablespoon sweet Spanish paprika (pimentón)
• 2 tablespoons packed dark brown sugar
• 1 tablespoon honey
• 1 tablespoon molasses
• Kosher salt and freshly ground black pepper

Directions

• 1. Heat the oil in a saucepan over medium-high heat until warm and shimmering. Add the onion and cook until softened, 3 to 4 minutes. Add the garlic and cook for 1 minute. Add the ketchup and water and bring to a boil, stirring frequently. Reduce the heat to medium-low and simmer for 5 minutes.2. Add the mustard, vinegar, Worcestershire sauce, chipotle chile, ancho chile powder, paprika, brown sugar, honey, and molasses to the pan and bring to a simmer. Cook, stirring occasionally, until thickened, about 10 minutes. Let cool for at least 10 minutes.3. Scrape the barbecue sauce into a food processor or blender and purée until either smooth or the desired consistency. The sauce will be quite, quite thick. Let cool to room temperature. Taste and season with salt and pepper accordingly. You can start dousing and dolloping right away, although if you wait overnight you’ll be rewarded with a more complex taste with even more depth. (You can cover and refrigerate the sauce for up to 1 week. Bring to room temperature before using.)