Ancho Chili and Honey BBQ Sauce
Servings: 36 ounces of bbq sauce
This Ancho Chili and Honey BBQ Sauce recipe uses dried Ancho, Chipotle, and Pasilla Chilies to create a sweet, smokey, sauce with a little heat on the finish. The dried chilies and honey form a thick BBQ sauce with deep, complex flavors, and little texture.
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Ingredients
- 2 Ancho chilies
- 1 Chipotle chili
- 1 Pasilla chili
- 1 cup chili water from soaking the dried chilies
- 1/2 large white onion
- 3 clove garlic
- 32 oz ketchup
- 1/2 cup honey
- 1/4 cup molasses
- 2 tbsp brown sugar
- 1/4 cup lemon juice
- 1/4 cup lime juice
- 1/3 cup apple cider vinegar
- 1 tbsp Worcestershire sauce
- 1/2 tbsp liquid smoke
- 2 tsp salt
Instructions
- Soak the dried chilies in 2 cups of hot water for at least 30 minutes, making sure to reserve the water.
- Dice the onion and garlic and sauté them in the same pot the BBQ sauce is being made in.
- Remove the chilies from the water, rough chop them, and throw them into the pot, seeds and all. Give everything a good stir and let it cook for 1 to 2 minutes, continue stirring.
- Add the ketchup, 1 cup of chili water, honey, molasses, brown sugar, lemon juice, lime juice, apple cider vinegar, Worcestershire, and liquid smoke.
- Let everything cook for ten minutes or so on low heat. Stir regularly to keep everything from boiling over. Use a blender to puree everything until it's smooth
- Add the salt and cook on a low simmer, occasionally stirring to prevent a mess, for at least 30 minutes, but better for an hour or two.
Notes
We recommend using a large pot when making BBQ sauce because whenever we use a small pot, the whole kitchen ends up full of BBQ sauce.
