Bobby Flay Did It Again.

Another great BBQ recipe!  There are about ten other recipes I have lined up to share with you, but I made this one tonight and it zoomed to the top -- Bobby Flay's Balsamic BBQ Sauce.  When you see the list of ingredients, you will think there is no way this recipe is worth it -- but think again!  It uses mostly everyday pantry ingredients and makes enough for several servings.  Well, enough ado, here we go!

• 1 1/2 C balsamic vinegar
• 2 TBSP canola oil (I used olive)
• 1 small onion, coarsely chopped
• 1 large clove of garlic (or 5, like I used)
• 1/2 C ketchup
• 1 TBSP ancho chile powder (I used regular)
• 1 1/2 TSP paprika
• 2 TSP dijon mustard
• 1 1/2 TSP red wine vinegar
• 1 1/2 TSP Worcestershire sauce
• 1 small chipotle chile in adobo (normally, they come in small cans with several peppers, from the Hispanic aisle)
• 1 1/2 TSP brown sugar
• 2 TSP honey
• 2 TSP molasses
• salt & pepper

Bring the balsamic to a simmer in a small saucepan over medium heat and cook until reduced by about half, 15-20 minutes.  Set aside.  Heat 1 TBSP canola oil over medium-high heat in a heavy-bottomed saucepan.  Add the onion and cook until soft, 3-4 minutes.  Add the garlic and cook 1 minute.  Add the ketchup and 3 TBSP water and bring to a boil.  Reduce the heat to a simmer and cook 5 minutes.  Add the reduced balsamic, chile powder, paprika, mustard, red wine vinegar, Worcestershire, chipotle chile, brown sugar, honey, and molasses.  Simmer until thickened, stirring occasionally, 10 minutes.  Puree with an immersion blender or transfer to a blender and puree until smooth.  Season with salt and pepper.  (I used a mini blender, and it worked well.)

Try it.  Trust me.  It's a sauce that will get you excited.

Slainte!