Ancho BBQ Sauce

Keyword Ancho Pepper

Prep Time 50

Cook Time 15

Total Time 1 5

Servings servings

Calories 39kcal

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.

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.