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.
- 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.