STREAMING NOW: Simply Nigella

Barbecue Sauce from Beso Restaurant

sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“This recipe comes from Beso Restaurant in Las Vegas, Nevada. It was published in "Ladies Home Journal" magazine. It's made with dried Ancho chili, garlic, jalapeno, tomato paste, molasses and cider vinegar. It also has rosemary and thyme! It can be stored in the refrigerator up to 3 weeks.”
READY IN:
55mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. In a saucepan, cover dried chili pepper with water and simmer until softened, about 20 minutes; drain, cool, discard stem, chop and set aside.
  2. In a large saucepan, heat 2 tablespoons oil over medium high heat; cook onion, garlic, jalapeno pepper, and apple until tender, about 10 minutes.
  3. Stir in tomato paste, cider vinegar, molasses, rosemary, thyme, salt, and reserved chilies.
  4. Bring mixture to a boil, remove from heat, stir in 3 cups ice cubes.
  5. Puree in batches.
  6. Store, refrigerated, up to 3 weeks.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: