Mesa Grill Steak Sauce - cooking recipe

Ingredients

1 cup ketchup
1/2 cup prepared horseradish, drained (I use Kraft creamy Horseradish sauce)
3 tablespoons honey
2 tablespoons Dijon mustard
2 tablespoons pure maple syrup
2 teaspoons Worcestershire sauce
2 tablespoons dried ancho chile powder
kosher salt
black pepper, freshly ground

Preparation

Whisk together the ketchup, horseradish, honey, mustard, maple syrup, Worcestershire, and ancho powder in a small bowl until combined, and season with salt and pepper.
Cover and refrigerate for a least 1 hour to allow the flavors to meld.
Bring to room temperature before serving.
The sauce will keep for up to 2 days in the refrigerator stored in a tightly sealed container.