From Bobby Flay's kitchen · Mesa Grill, New York
blend · hot sauce
NATIONAL AWARD WINNERAncho Chile Sauce
From an award-winning kitchen
Ratio
CIDER VIN 30HONEY 15WATER 360
Ingredients
- ANCHO CHILE40 g
- ONION75 g
- GARLIC15 g
- TOMATO240 g
- CIDER VIN30 ml
- HONEY15 ml
- CUMIN2 g
- OREGANO1 g
- SALT6 g
- WATER360 ml
Method
- This one needs a blender — jar fill-lines aren’t the whole story yet.
- Combine measured ingredients and blend until smooth.
- Taste and adjust salt and acid.
Provenance
Southwestern American grill chef; James Beard Rising Star and National TV Cooking Award. Mesa Grill (New York, closed) and Bobby's Burger Palace among branded kitchens; Food Network host.
Originally published as Ancho Chile Sauce.
More from this kitchen →FAQ
Can this go in a shake jar?+
This one is blend or stove fit. Use it from the recipe page; jar columns are shake-ready sauces only.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from Bobby Flay Mesa Grill ancho sauce (published as “Ancho Chile Sauce”). Full citation lives in Provenance.