It already sounds good and I haven’t even written a single word yet. Yum. That’s all I have to say about this one…works on burgers, pizza, as a dipping sauce…heck, I might even eat it as soup! This is adapted from a Bobby Flay recipe, I just simplified it for singles!
Prep Time: 15 minutes
Cook Time: 10 minutes
Serving Size: A little under 1/2 cup
1/4 yellow onion, peeled and halved
1/2 tablespoon canola oil
1/4 teaspoon garlic paste
1 tablespoon water
1/4 cup of ketchup
1 teaspoon Dijon mustard
1 teaspoon white wine vinegar
1 teaspoon Worcestershire Sauce
1 teaspoon chipotle puree (or roughly 1/2 of a chipotle chili in adobo sauce)
1 teaspoon ancho chili powder (1½ teaspoons if you like it super spicy)
1 teaspoon paprika
1 tablespoon dark brown sugar
1 teaspoon honey
1 teaspoon molasses
1 teaspoon salt
1 teaspoon pepper
1. Combine all ingredients in a mini food processor, blitzing for 30 seconds about every 2 ingredients to ensure the onion purees as desired. Note: adding the salt with the onion and the canola oil will help soften the onion.
2. Pour the barbecue sauce into a saucepan and bring to a gentle boil over medium-low heat. Simmer for about 10 minutes until thick and lovely.