Ingredients for Mesa Grill Barbecue Sauce
- Unsalted Butter
- Red Onion
- 2 cloves garlic, minced
- Plum Tomatoes
- Ketchup
- Dijon Mustard
- Dark Brown Sugar
- Honey
- Cayenne
- Dried Ancho Chile Powder
- Ground Pasilla Chile Powder
- ¼ cup Worcestershire sauce
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Mesa Grill Barbecue Sauce? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Mesa Grill Barbecue Sauce
- Melt 4 tablespoons of butter in a medium saucepan over medium heat. Add 1 medium onion, chopped, and 2 cloves garlic, minced. Cook until softened and translucent, about 5 minutes.
- Stir in 2 (28-ounce) cans crushed tomatoes, 1 cup apple cider vinegar, ½ cup brown sugar, ¼ cup Worcestershire sauce, 2 tablespoons smoked paprika, 1 tablespoon chili powder, 1 teaspoon cayenne pepper (optional), and 1 teaspoon salt. Bring to a simmer.
- Reduce heat to low and simmer for 20 minutes, stirring occasionally, until the sauce has thickened slightly.
- Carefully transfer the sauce to a blender or food processor and puree until smooth. (Alternatively, use an immersion blender directly in the saucepan).
- Pour the sauce into a bowl, let it cool completely to room temperature, and then store in an airtight container in the refrigerator for up to 1 week or freeze for several months.
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
116g
Fat
30g
Carbs
12g
