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Ingredients Jump to Instructions ↓

  1. 2 tablespoons unsalted butter

  2. 1/2 medium red onion -- finely diced

  3. 1 garlic clove -- finely diced

  4. 6 plum tomatoes -- coarsely diced

  5. 1/4 cup ketchup

  6. 2 tablespoons Dijon mustard

  7. 2 tablespoons dark brown sugar

  8. 1 tablespoon honey

  9. 1 teaspoon cayenne pepper

  10. 1 tablespoon ancho chile powder

  11. 1 teaspoon pasilla chile powder

  12. 1 tablespoon Worcestershire sauce

Instructions Jump to Ingredients ↑

  1. Preparation : In a medium saucepan over medium heat, heat the butter and sweat the onion and garlic until translucent. Add the tomatoes and simmer for 15 minutes. Add the remaining ingredients and simmer for 20 minutes. Puree the mixture in a food processor, pour into a bowl, and allow to cool at room temperature. Will keep for 1 week or several months frozen. Recipe Source: GRILLIN' and CHILLIN' with Bobby Flay and Jack McDavid From the TV FOOD NETWORK - (Show # GR-3606

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