Ancho Chile BBQ Sauce

Ingredients

• 2 tablespoons olive oil
• 1/2 cup diced onion
• 3 cloves garlic, minced
• 1/4 cup tomato paste
• 1/4 cup apple cider vinegar
• 2 tablespoons Worcestershire sauce
• 2 tablespoons honey
• 2 tablespoons ancho chile powder
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

Directions

1. Warm the oil in a medium Dutch oven or another sturdy pot set over medium heat. Add the cumin seeds and stir them constantly for 1 minute.
2. Add the onions, anchos, poblano, jalapeño, and garlic. Cook, stirring now and then, until the mixture has softened down a bit, 7 minutes.
3. Take the pot off the heat. Mix in the whiskey, tomato paste, vinegar, Worcestershire, syrup, sugar, and salt.
4. Set the pot back over low heat and let the sauce simmer, stirring often, until the vegetables are tender, 5 to 7 minutes.
5. Remove the pot from the heat and leave it to sit for 10 minutes.
6. Blend the sauce with a stand blender or an immersion blender until smooth, stopping to scrape the pot or blender 1 or 2 times, about 2 minutes. If you are using a stand blender, take out the center insert from the lid so steam can escape and the sauce does not surge over; cover the opening with a folded towel to catch any splatters.
7. If you want a looser sauce, pass it through a fine-mesh wire strainer and throw away the solids.
8. Transfer the sauce to an airtight container and refrigerate for up to 1 month.