Ancho BBQ Sauce
Ancho BBQ Sauce is a rich and smoky condiment crafted from dried poblano peppers, known as ancho chilies. With a mild heat and a perfect balance of sweetness and tanginess, this versatile sauce enhances the flavors of grilled meats, roasted vegetables, and more.
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
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.