Ancho Barbecue Sauce
MAKES ABOUT 4 CUPS
Author Robb Walsh recommends adding "meat juices and cut-up scraps of meat left over from carving" to this sauce before serving.
3 dried ancho chiles, stemmed and seeded
1 tbsp. olive oil
2 cups diced onion
7 cloves garlic, minced
1 cup ketchup
1/2 cup worcestershire sauce
1/3 cup packed brown sugar
1/4 cup cider venegar
1/4 cup lemon juice
1 1/2 tbsp. mustard
2 tsp. salt, or to taste
1. Soak the anchos in hot water for 30 minutes or until soft. In a large, heavy saucepan, heat the oil over medium heat and add the onion and garlic. Sauté for 3 minutes, or until they begin to wilt. Add the ketchup and anchos and sauté for 4 minutes. Add all of the remaining ingredients and simmer gently for 30–40 minutes, stirring frequently. Remove the mixture from the heat and allow to cool. Place in a blender or food processor and purée. Serve immediately or store in the refrigerator in a sealed container for up to 3 weeks. Reheat before serving.
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