Mesa Barbecue Sauce Recipes

MESA BARBECUE SAUCE

Steps:

• Heat the canola oil until almost smoking in a large saucepan over medium heat and sweat the onion and garlic until softened but not colored, about 5 minutes. Add the tomatoes and simmer 15 minutes. Add the remaining ingredients and simmer 20 minutes. Pour the mixture in a food processor and puree.
• Pour into a medium bowl and let cool to room temperature. May be refrigerated up to 1 week or frozen.

MESA FRESCA

Steps:

• Combine all ingredients in a cocktail shaker with ice and shake well. Serve over the rocks in a Collins glass.

MESA GRILL BARBECUE SAUCE

Steps:

• 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 to cool at room temperature.
• Will keep for 1 week or several months frozen.

MESA RED SAUCE

Steps:

• 1. Heat vegetable oil in saucepan over medium-high heat. Add onions and saute until translucent. Add garlic and cook for 3 minutes. Sprinkle in the masa harina and stir constantly as it cooks and turns golden.
• 2. Add the spices and stir for another 2 minutes. Slowly whisk in the warm vegetable stock and bring to a boil. Reduce to a simmer and whisk in the tomato paste and sugar.
• 3. Simmer partially covered for 30 minutes, stirring regularly. Season to taste.

MEMPHIS-STYLE BARBECUE SAUCE

Steps:

• In a medium saucepan, melt butter over medium heat. Add onion and garlic; season with salt and pepper. Cook until soft, 2 to 3 minutes. Add ketchup, vinegar, sugar, Worcestershire, hot sauce, and cayenne. Bring to a simmer. Cook, stirring occasionally, until slightly thick, about 5 minutes. Set aside.

MEMPHIS BARBECUE SAUCE

Steps:

• In a medium saucepan, saute onion in butter until tender. Stir in the mustard, salt and cayenne pepper; cook 1 minute longer., Stir in the ketchup, vinegar, sugar, Worcestershire sauce and mustard. Bring to a boil. Reduce heat; simmer, uncovered, until desired consistency, 10-15 minutes. Cool., Store in an airtight container in the refrigerator up to 1 month. Use as a basting sauce for grilled meats.

MARJE'S BARBEQUE SAUCE

Steps:

• In a blender or food processor, place onions, chutney, olive oil, lemon juice, and Worcestershire sauce. Blend to a thick pulp.n
• In a medium saucepan over medium heat, blend the onion mixture with the lemon zest, tomato juice, oregano, rosemary, dried mixed herbs, granulated garlic, and pepper. Cook, stirring occasionally, until heated through. Cover, and refrigerate 8 hours, or overnight.n