Enjoy This Recipe Courtesy of Chef Les Kincaid
New Mexico Style Barbeque Sauce
2 tablespoons unsalted butter
1/2 medium red onion, finely diced
1 garlic clove, finely diced
6 plum tomatoes, coarsely diced
1/4 cup ketchup
2 tablespoons Dijon mustard
2 tablespoons dark brown sugar
1 tablespoon honey
1 teaspoon cayenne
1 tablespoon Ancho chile powder
1 teaspoon Pasilla chile powder
1 tablespoon Worcestershire
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 cooling at room temperature. It will keep for 1 week or several months frozen.
Yield: 5 cups