Ancho Chile BBQ Sauce
-
Category
American
-
Cusine
American
What do you need?
How to make?
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
In a medium Dutch oven or other heavy-duty pot, heat the oil over medium heat. Add the cumin seeds and cook, stirring constantly, 1 minute. Add the onions, anchos, poblano, jalapeño, and garlic; cook, stirring occasionally, until slightly reduced, 7 minutes. Remove from the heat. Stir in the whiskey, tomato paste, vinegar, Worcestershire, syrup, sugar, and salt. Return the pan to low heat, and simmer, stirring frequently, until the vegetables are tender, 5 to 7 minutes. Remove from the heat, and let stand 10 minutes. Using a stand blender or immersion blender, process the sauce until smooth, scraping down the saucepan or blender once or twice, about 2 minutes. For a thinner sauce, pour the mixture through a fine-mesh wire strainer, and discard the solids. Store the sauce in an airtight container in the refrigerator for up to 1 month.