If you’re looking to elevate your barbecue game, this Ancho Chile Barbecue Sauce is a must-try. Bursting with smoky, slightly sweet, and mildly spicy flavors, this sauce brings a depth that store-bought versions simply can’t match. Made with rehydrated ancho chiles, tomatoes, and a blend of spices, it pairs perfectly with grilled chicken, ribs, or even roasted vegetables.
This sauce strikes the perfect balance of heat, sweetness, and tang, making it a versatile addition to your summer cookouts or year-round kitchen creations.
Ingredients
Makes about 3 cups
- 4 dried ancho chiles, stemmed and seeded
- 1 cup boiling water (for soaking chiles)
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 cup tomato sauce
- 1/4 cup apple cider vinegar
- 1/4 cup brown sugar or honey
- 2 tablespoons molasses (optional, for deeper sweetness)
- 1 tablespoon Worcestershire sauce
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon black pepper
- 1 teaspoon salt (adjust to taste)
Preparation Time
- Prep time: 10 minutes
- Cooking time: 25 minutes
- Total time: 35 minutes
Step-by-Step Instructions
Step 1: Rehydrate the Chiles
- Place dried ancho chiles in a bowl and cover with boiling water.
- Let soak for about 15 minutes until softened.
- Drain, then puree the softened chiles with a splash of the soaking liquid until smooth.
Step 2: Cook the Aromatics
- Heat olive oil in a saucepan over medium heat.
- Add chopped onion and cook until softened, about 5 minutes.
- Stir in garlic and cook for 1 minute more.
Step 3: Build the Sauce
- Add tomato sauce, vinegar, brown sugar, molasses, and Worcestershire sauce.
- Stir in the ancho chile puree, smoked paprika, cumin, black pepper, and salt.
Step 4: Simmer and Blend
- Simmer sauce over low heat for 15 minutes, stirring occasionally.
- For a smoother texture, blend the sauce with an immersion blender (optional).
Step 5: Cool and Store
- Allow sauce to cool before storing in a glass jar.
- Refrigerate for up to 1 week or freeze for up to 3 months.
Serving Suggestions
- Brush over grilled ribs, chicken, or steak during the last few minutes of cooking.
- Use as a dipping sauce for roasted vegetables or fries.
- Mix into pulled pork or shredded chicken sandwiches.
- Spread on burgers for a smoky, spicy kick.
Nutritional Highlights
| Nutrient | Per 2 Tbsp Serving |
|---|---|
| Calories | 45 |
| Protein | 1 gram |
| Total Fat | 1 gram |
| Saturated Fat | 0 grams |
| Carbohydrates | 10 grams |
| Sugars | 7 grams |
| Fiber | 1 gram |
| Sodium | 180 milligrams |
Nutritional Notes:
- Ancho chiles provide a mild smoky heat and are rich in antioxidants like vitamin A.
- Molasses and brown sugar add natural sweetness with minerals like iron and potassium.
- Tomato base delivers vitamin C and lycopene, which supports heart health.
- Lower in fat compared to creamy sauces, making it a lighter BBQ option.
Tips for Best Results
- Adjust sweetness with more or less sugar or honey depending on preference.
- For extra heat, add a chipotle pepper in adobo sauce.
- Make it smokier by adding a few drops of liquid smoke.
- Double the batch and freeze portions for future barbecues.
This Ancho Chile Barbecue Sauce is a smoky, sweet, and tangy condiment that transforms any grilled dish into a gourmet experience. Its balance of flavors and homemade touch will impress family and guests, making it a staple in your kitchen for summer cookouts and beyond.