Ancho BBQ Sauce, an exquisite blend of smoky heat and rich, tangy flavors, is a culinary masterpiece that transforms ordinary dishes into extraordinary delights.
This rich and smoky condiment is crafted with the deep, earthy tones of ancho chilies, perfectly balanced with the sweetness of molasses and brown sugar.
A hint of tangy apple cider vinegar and a touch of garlic and onion powder elevate this sauce, making it an ideal companion for grilled meats, roasted vegetables, or even as a dipping sauce.
Whether you’re a BBQ enthusiast or a culinary adventurer, the Ancho BBQ Sauce promises to add a robust and savory to your dishes, transforming ordinary meals into extraordinary feasts.
How To Make Ancho BBQ Sauce?
Preparation Times: 20 minutes
Cooking Times: 25 minutes
Course: Sauce
Cuisine: American
Yields: About 2 cups
Equipment Needed
- Medium saucepan
- Blender or food processor
Ingredients
- 4 dried ancho chilies
- 1 cup hot water
- 1 cup ketchup
- 1/2 cup apple cider vinegar
- 1/4 cup molasses
- 1/4 cup brown sugar
- 2 tbsp Worcestershire sauce
- 1 tbsp Dijon mustard
- 1 tbsp soy sauce
- 1 tbsp smoked paprika
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp black pepper
- 1/4 tsp cayenne pepper (optional, for extra heat)
- 2 tbsp vegetable oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- Salt to taste
Instructions
Step-1: Prepare the Chilies
First, remove the stems and seeds from the dried ancho chilies. Place them in a bowl and cover them with 1 cup of hot water. Let the chilies soak for about 15 minutes until they are soft. Blend the chilies and soaking water into a smooth paste.
Step-2: Cook the Aromatics
Heat 2 tablespoons of vegetable oil in a medium saucepan over medium heat. Add the finely chopped onion and cook until it becomes translucent, about 5 minutes. Add the minced garlic and cook for another minute.
Step-3: Combine the Ingredients
Add the blended ancho chili paste to the saucepan. Stir in the ketchup, apple cider vinegar, molasses, brown sugar, Worcestershire sauce, Dijon mustard, soy sauce, smoked paprika, ground cumin, garlic powder, onion powder, black pepper, and cayenne pepper if using.
Step-4: Simmer and Thicken
Bring the mixture to a simmer. Cook on low heat for about 20-25 minutes, stirring occasionally, until the sauce has thickened to your desired consistency.
Step-5: Season and Blend
Taste the sauce and adjust the seasoning with salt as needed. Let the sauce cool, then transfer it to a blender and blend until smooth if necessary.
Nutrition Facts Of Ancho BBQ Sauce
| Nutrition | Amounts |
|---|---|
| Calories | 60 |
| Fat | 2g |
| Sodium | 240mg |
| Carbohydrate | 10g |
| Fiber | 1g |
| Sugars | 8g |
| Protein | 1g |
Serving Suggestions
Serve with Grilled Meats
This sauce is perfect for slathering on grilled chicken, ribs, or beef. The smoky and sweet flavors complement the charred goodness of grilled meats.
Use as a Marinade
Use this BBQ Sauce as a marinade for meats before grilling. It infuses the meat with rich flavors and helps to tenderize it.
As a Dipping Sauce
Serve it as a dipping sauce for chicken tenders, fries, or even vegetables. It adds a delicious twist to your favorite snacks.
Tips and Variations
Adjust the Heat
If you prefer a spicier sauce, increase the amount of cayenne pepper. For a milder version, omit the cayenne altogether.
Add Smoky Depth
For an even smokier flavor, add a teaspoon of liquid smoke to the sauce.
Make it Sweeter
If you like your BBQ sauce on the sweeter side, increase the amount of brown sugar or molasses.
Special Note
To enhance the depth of flavor, toast the ancho chilies lightly before rehydrating them in hot water. This will bring out their natural oils and intensify the taste.
FAQS
Can I store this sauce?
Yes, you can store the sauce in an airtight container in the refrigerator for up to two weeks.
Can I freeze the sauce?
Yes, you can freeze it in a sealed container for up to three months. Thaw in the refrigerator before use.
What can I substitute for ancho chilies?
If you can’t find ancho chilies, you can use guajillo chilies or chipotle chilies for a similar flavor.
Is this BBQ Sauce gluten-free?
Ancho BBQ Sauce can be gluten-free if you use gluten-free versions of ingredients like Worcestershire sauce and ensure that all other components are gluten-free. Always check labels to confirm.
Can I make this BBQ Sauce sugar-free?
Yes, you can make a sugar-free version by substituting the brown sugar with a sugar-free sweetener like stevia or erythritol. Adjust the amount to taste.
How can I adjust the consistency of this BBQ Sauce?
If the sauce is too thick, you can thin it out with a bit of water or apple cider vinegar. If it’s too thin, let it simmer longer to reduce and thicken.
Can I use fresh chilies instead of dried ancho chilies?
Using fresh chilies will change the flavor profile of the sauce. Ancho chilies have a unique dried, smoky flavor that fresh chilies won’t replicate. If using fresh, consider roasting them to develop a deeper flavor.
Conclusion
Making your own Ancho BBQ Sauce at home is easy and rewarding.
The rich, smoky, and slightly sweet flavors elevate any dish, whether it’s grilled meats, snacks, or even as a marinade.
I hope you enjoy making and tasting this sauce as much as I do.
Ancho BBQ Sauce
Equipment
- Medium saucepan
- Blender or food processor
Ingredients
- 4 dried ancho chilies
- 1 cup hot water
- 1 cup ketchup
- 1/2 cup apple cider vinegar
- 1/4 cup molasses
- 1/4 cup brown sugar
- 2 tbsp Worcestershire sauce
- 1 tbsp Dijon mustard
- 1 tbsp soy sauce
- 1 tbsp smoked paprika
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp black pepper
- 1/4 tsp cayenne pepper optional, for extra heat
- 2 tbsp vegetable oil
- 1 small onion finely chopped
- 3 cloves garlic minced
- Salt to taste
Instructions
- First, remove the stems and seeds from the dried ancho chilies. Place them in a bowl and cover them with 1 cup of hot water. Let the chilies soak for about 15 minutes until they are soft. Blend the chilies and soaking water into a smooth paste.
- Heat 2 tablespoons of vegetable oil in a medium saucepan over medium heat. Add the finely chopped onion and cook until it becomes translucent, about 5 minutes. Add the minced garlic and cook for another minute.
- Add the blended ancho chili paste to the saucepan. Stir in the ketchup, apple cider vinegar, molasses, brown sugar, Worcestershire sauce, Dijon mustard, soy sauce, smoked paprika, ground cumin, garlic powder, onion powder, black pepper, and cayenne pepper if using.
- Bring the mixture to a simmer. Cook on low heat for about 20-25 minutes, stirring occasionally, until the sauce has thickened to your desired consistency.
- Taste the sauce and adjust the seasoning with salt as needed. Let the sauce cool, then transfer it to a blender and blend until smooth if necessary.
Notes
Welcome to Arora’s Sauce Recipe, where every drop tells a story of tradition, innovation, and a boundless love for culinary arts. My name is Brazen, and I am the founder and chief sauce creator at Arora’s Kitchen. Born into a family with a rich heritage of culinary arts, I grew up surrounded by the aromas of spices and the sounds of simmering pots, which ignited my passion for cooking from a young age.
Inspired by generations of culinary expertise, I embarked on a professional quest to capture these fleeting aromas and flavors in bottles of sauce that could bring a gourmet experience to every meal.
As the founder of Arora’s Sauce Recipe, my mission is to inspire your culinary adventures with the finest sauces. Whether you’re a professional chef or a home cook, our sauces are crafted to elevate your cooking with every spoonful.
Thank you for choosing Arora’s Sauce Recipe. Here’s to a journey filled with flavor, passion, and unforgettable meals.