Go Back
Print Recipe

Ancho Chili BBQ Sauce

Make this delicious and versatile BBQ sauce using Mexican chilies and oregano, either mild or spicy. This recipe stores well in the fridge for a few months.
Prep Time1 hour 30 minutes
Cook Time1 hour
Course: condiment
Keyword: BBQ sauce, Mexican chilies, Mexican oregano

Equipment

  • 3 qt sauce pan
  • small, heavy skillet (for toasting chilies)
  • blender or food processor
  • Storage jars - makes about 1 quart

Ingredients

  • 2 whole Ancho Chilies approx 1 ounce
  • 3 whole Guajillo Chilies
  • 1/2 cup boiling water for soaking chilies
  • 1 tbsp Mexican whole leaf oregano you can substitute regular oregano
  • 1 tsp Hot Smokey Chipotle powder Adjust amount of chipotle to calibrate the heat level as follows: mild - no chipotle, medium - 1/2 tsp, spicy - 1 tsp or more. You can always add more, but you can't take it out!
  • 1 tsp granulated garlic or garlic powder
  • 1 tsp ginger powder
  • 4 whole cloves
  • 1 tsp whole allspice
  • 1 tsp salt adjust to taste at the end
  • 1 20 oz can tomatoes (crushed, whole or diced)
  • 1 medium onion, roughly chopped
  • 2 tbsp soy sauce be sure to use gluten free if that's an issue
  • 3 tbsp cider vinegar you can another type of vinegar - be sure to avoid malt vinegar if you require gluten free
  • 1/2 cup maple syrup or brown sugar

Instructions

  • Rip the chilies into 1 or 2 inch pieces. Discard the stem. Whether or not to use the seeds is a personal choice. They add more heat and a slightly more bitter taste to the final product that many people like - it's up to you.
  • Have your boiling water ready.
    Keep a close watch as you toast - you don't want to burn them! Place the chilies In a medium hot skillet in a single layer. Press down with a spatula to get an even toasting, and flip over once or twice. You should see them start to 'sweat' a bit, but not smoke. This shouldn't take much more than a minute.
    Place the toasted bits into a measuring cup and pour about 1/2 cup boiling water on top. Submerge them using a drinking glass to weigh them down. Let the chilies soak for 20 minutes or so.
    Toasting anchos in a skillet
  • Place all the other ingredients in your saucepan and bring up to a boil on medium-high heat. When the chilies are done soaking, add them to the pot, along with the soaking liquid.
    All ingredients in saucepan
  • Reduce heat to simmer. Allow to simmer for 1 hour, stirring regularly, scraping down the side of the pot each time. You want it to be about as thick as ketchup, so add water or cook a bit longer to get it where you like.
    Allow to cool before blending
  • Carefully tip the pot into a blender or food processor bowl. Whiz it on high for a minute or more until it's completely smooth in texture and the whole spices are ground up.
    Adjust salt to taste. Remember, condiments should be a little salty.
    Pour into a 1 qt jar and store in the fridge. This will keep for a few months.