Red Wine Barbeque Sauce

Name: Red Wine Barbeque Sauce
Yield: Makes about 1 cup
Ingredients: 2 tablespoons olive oil; 2 large shallots, coarsely chopped; 2 cloves garlic, coarsely chopped; 2 tablespoons ground ancho chile; 1 tablespoon smoked sweet Spanish paprika; 1/4 teaspoon ground chile de árbol or cayenne; 1 cup dry red wine, such as Pinot Noir; 1 cup ketchup; 1 heaping tablespoon Dijon mustard; 1 tablespoon red wine vinegar; 1 tablespoon Worcestershire sauce; 1 canned chipotle chile in adobo, chopped; 2 tablespoons dark brown sugar; 1 tablespoon honey; 1 tablespoon molasses; Kosher salt and freshly ground black pepper

December 14, 2011

Recipe information

Yield
Makes about 1 cup

Ingredients

2 tablespoons olive oil

2 large shallots, coarsely chopped

2 cloves garlic, coarsely chopped

2 tablespoons ground ancho chile

1 tablespoon smoked sweet Spanish paprika

1/4 teaspoon ground chile de árbol or cayenne

1 cup dry red wine, such as Pinot Noir

1 cup ketchup

1 heaping tablespoon Dijon mustard

1 tablespoon red wine vinegar

1 tablespoon Worcestershire sauce

1 canned chipotle chile in adobo, chopped

2 tablespoons dark brown sugar

1 tablespoon honey

1 tablespoon molasses

Kosher salt and freshly ground black pepper

Preparation

Step 1
Heat the oil in a heavy medium saucepan over medium heat. Add the shallots and garlic and cook until soft, 3 to 4 minutes. Add the ground ancho, paprika, and ground chile de árbol and cook for 30 seconds. Raise the heat to high, add the wine, and boil until completely evaporated.
Step 2
Add the ketchup and 1/2 cup water and bring to a boil. Lower the heat and simmer for 5 minutes. Add the mustard, vinegar, Worcestershire, chipotle, brown sugar, honey, and molasses and simmer, stirring occasionally, until thickened, about 10 minutes.
Step 3
Transfer the mixture to a food processor and puree until smooth. Season with salt and pepper. Pour into a bowl and allow to cool at room temperature. The sauce will keep for 1 week in a tightly sealed container stored in the refrigerator.

Reprinted with permission from Bobby Flay's Bar Americain Cookbook by Bobby Flay with Stephanie Banyas and Sally Jackson, (C) 2011 Clarkson Potter BOBBY FLAY, a New York Times bestselling author, is the chef-owner of six fine dining restaurants, including Mesa Grill, Bar Americain, and Bobby Flay Steak, and an expanding roster of Bobby's Burger Palaces. He is the host of numerous popular cooking shows on Food Network, from the Emmy-winning Boy Meets Grill and Grill It! with Bobby Flay, to the Iron Chef America series, Throwdown! with Bobby Flay, and Food Network Star. Brunch @ Bobby's debuted on the Cooking Channel in fall 2010 and America's Next Great Restaurant debuted in March 2011 on NBC. This is his eleventh book. His website is BobbyFlay.com.

TagsCondiment Hot Sauce Red Wine Wine Alcohol Beverages American Chile Vegetable Molasses Paprika Herbs & Spices Dairy Free Gluten Free Meal Prep Simmer Food Processor Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Recipe notes