Ancho Barbecue Sauce

Name: Ancho Barbecue Sauce
Total time: PT0D0H0M
Yield: makes About 4 Cups
Ingredients: 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 vinegar; 1 ⁄ 4 cup lemon juice; 1 1 ⁄ 2 Tbsp. mustard; 2 tsp. salt, or to taste

Serves
makes About 4 Cups

SAVEUR EDITORS

Author Robb Walsh recommends adding "meat juices and cut-up scraps of meat left over from carving" to this sauce before serving.

Ingredients

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 vinegar
¹⁄₄ cup lemon juice
1 ¹⁄₂ Tbsp. mustard
2 tsp. salt, or to taste

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Instructions

Step 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.

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.