Ancho Chile Barbecue Sauce
This barbecue sauce, with its Texas roots, starts with sautéed sweet onion and fresh garlic to deliver a savory yet sweet note, then it’s packed with spice and a subtle smoky heat thanks to a delightful ancho chile powder.
Equipment
- Skillet
- Food processor
- medium saucepan
Ingredients
- 1-½ ounce package dried chile ancho peppers
- 2 tablespoons olive oil
- 1-¼ cups chopped sweet onion, about 1 medium onion
- 1 teaspoon chopped garlic, about 2 cloves
- 1 tablespoon dark brown sugar
- 1 teaspoon paprika
- 2 teaspoons dry mustard
- 1-½ teaspoons ancho chile powder
- 1-½ cups ketchup
- 1 tablespoon Worcestershire sauce
- ¼ cup red wine vinegar
- ½ cup water
Instructions
- To make the ancho chile powder:
- Remove the stems then break the dried chiles open and remove most of the seeds.
- Warm the ancho chile pieces in a skillet over medium-low heat for about 10 to 15 minutes or until fragrant, tossing occasionally to prevent them from burning.
- Place the ancho chile pieces in the bowl of a food processor and process into a powder, about 1 to 2 minutes.
- Makes about 4-½ tablespoons ancho chile powder.
- Heat the olive oil in a saucepan over medium heat. Add the onions and sauté until tender and translucent, about 10 minutes. Toss in the chopped garlic and cook for an additional 3 minutes.
- Add the brown sugar, paprika, dry mustard, and ancho chile powder.
- Stir in the ketchup, Worcestershire sauce, wine vinegar and water.
- Reduce the heat to low and simmer, partially covered, for 30 minutes.
Notes
Store the extra ancho chile powder in a tightly sealed container.