| New Mexico Barbecue Sauce
2 tablespoons of unsalted butter
1/2 medium red onion, finely diced
1 garlic clove, finely diced
6 plum tomatoes, coarsely diced
1/4 cup of ketchup
2 tablespoons of Dijon mustard
2 tablespoons of dark brown sugar
1 tablespoon of honey
1 teaspoon of cayenne
1 tablespoon of Ancho chile powder
1 teaspoon of Pasilla chile powder
1 tablespoon of Worcestershire sauceIn 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 to cool at room temperature.
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