A little sweet, a little smoky…
Ancho BBQ sauce provides just a little simmering heat, but really that’s not what makes the sauce. Ancho peppers, while not the spiciest chili around, pack a lot of flavor – a little sweet, a little smoky, and most definitely earthy. Combined with ingredients that accentuate all three things, and you have a real winner here. With grilled pork or chicken it’s especially good. Or use it as a BBQ sauce side perfect for fry dipping.
Ancho BBQ Sauce
- 2 ancho peppers seeds removed and roughly chopped
- 2 medium onions chopped
- 6 cloves garlic minced
- 1 cup red wine dry red wine is best
- 1 cup ketchup or ketchup-like chili sauce for a little extra flavor
- 1/4 cup vegetable oil
- 2 tablespoons tomato paste
- 2 tablespoons apple cider vinegar
- 2 tablespoons dark brown sugar
- 2 tablespoons Worcestershire sauce
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt more to taste
- 1/2 teaspoon black pepper more to taste
Rehydrate the Ancho Pepper
Heat 2 cups of water until boiling.
Place the ancho peppers in a medium mixing bowl, then pour the boiling water over the anchos until the chilies are fully covered.
Let the chilies sit for 30 to 45 minutes, or until the ancho peppers soften. Drain the liquid and keep it to the side.
Make The Ancho BBQ Sauce
In a saucepan over medium, sauté the onion in the vegetable oil until translucent (4- to 5 minutes).
Add the tomato paste and garlic and continue to cook, stirring often, for 1 to 2 minutes.
Add the ancho peppers, red wine, and 2 tablespoons of the reserved ancho pepper liquid, then lower the heat to low and allow the mix to simmer for 2 to 3 minutes, stirring occasionally.
Add the ketchup (or chili sauce), apple cider vinegar, brown sugar, Worcestershire sauce, ground cumin, salt, and pepper. Continue simmering and stirring for 2 to 3 minutes.
Remove the mix from the heat and allow it to cool for 5 minutes. Then transfer the mix into a blender (or use a food processor). Process the sauce until you reach a smooth consistency. Add ancho water as needed to thin the sauce.
Use immediately, or for best flavor place the ancho BBQ sauce in a covered airtight container and chill overnight to allow the flavors to meld. The sauce will also keep for 1 to 2 weeks if prepping in advance.