DIY Tuesday: Mesa Grill Barbecue Sauce from Bobby Flay

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DIY Tuesday: Mesa Grill Barbecue Sauce from Bobby Flay

With Memorial Day Weekend happening in a matter of days, it’s only right that today’s DIY Tuesday post is about making the perfect barbecue sauce. And who better to provide the recipe than the famous chef, restauranteur, and foodie Bobby Flay? Check out his recipe for Mesa Grill BBQ Sauce.




2 tablespoons canola oil

1 large Spanish onion, coarsely chopped

5 cloves garlic, coarsely chopped

3 cups canned plum tomatoes and juices, pureed

1 cup water

1/4 cup ketchup

1/4 cup red wine vinegar

1/4 cup Worcestershire sauce

3 tablespoons Dijon mustard

3 tablespoons dark brown sugar

2 tablespoons honey

1/4 cup molasses

3 tablespoons ancho chile powder

3 tablespoons pasilla chile powder

2-4 canned chipotle chiles in adobo, pureed (optional for spiciness)

salt and freshly ground pepper


Heat oil over medium-high heat in a heavy-bottomed medium saucepan. Add the onions and cook until soft, 3-4 minutes. Add the garlic and cook for 1 minute. Add the tomatoes and water, bring to a boil and simmer for 10 minutes. Add the remaining ingredients and simmer for an additional 30-40 minutes until thickened, stirring occasionally.

Transfer the mixture to a food processor and puree until smooth, season with salt and pepper to taste. Pour into a bowl and allow to cool at room temperature.

Sauce will keep for 1 week in the refrigerator stored in a tightly sealed container.

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