From Bobby Flay's kitchen · Mesa Grill, New York
stove · bbq
NATIONAL AWARD WINNERGlassbridge Chipotle-Molasses Bbq
From a national-award-winning chef
Ratio
CANOLA OIL 30WATER 240KETCHUP 60RED WINE VIN 60WORCESTER 30HONEY 60
Ingredients
- CANOLA OIL30 ml
- ONION250 g
- GARLIC15 g
- CHILE POWDERS30 g
- PLUM TOMATO720 g
- WATER240 ml
- KETCHUP60 ml
- RED WINE VIN60 ml
- WORCESTER30 ml
- BROWN SUGAR50 g
- HONEY60 ml
- MOLASSES60 ml
- DIJON30 ml
- CHIPOTLE30 g
- PEANUT BUTTER130 g
- SALTto taste
- PEPPERto taste
Method
- This one needs stove heat — jar fill-lines aren’t the whole story yet.
- Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
- Finish off heat; adjust seasoning.
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 Chipotle-Molasses BBQ 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 / Food Network (published as “Chipotle-Molasses BBQ Sauce”). Full citation lives in Provenance.