|Tres Ugly's Ancho Chile/Sundried Cherry BBQ Sauce|
The best BBQ sauce in the world! Worth the work.
This is niece Tres Ugly's adaptation of Mark Millers' recipe.
Ancho Chile/Sundried Cherry BBQ Sauce
|1 cup||rice vinegar|
|1 cup||cider vinegar|
|1/4 cup||olive oil|
|1 1/2 cups||brown sugar|
|6 ounces||sundried cherries|
|2 cups||ancho chile puree (below)|
|2 2/3 cups||tomato sauce (or ketchup)|
|1 tsp||Worcestershire sauce|
Roast garlic in a cast iron skillet for 45 minutes (or in oven for about the same time). Let cool, peel & mash into a paste. In saucepan bring vinegars and spices to a boil. Reduce by half over medium heat, strain & set aside.
In a large skillet heat oil, saute onion and garlic until lightly browned. Add brown sugar and molasses. Stir. Slowly add vinegar mixture. Reduce slightly, then stir in cherries, chile puree, tomato sauce and W. sauce. Simmer slowly for 1 hour. Season with salt. Strain through sieve.
Notes: see attached recipe for chile puree
Ancho chile puree
|12||whole||red ancho chiles, stems & seeds removed|
Dry roast cleaned chiles in a cast iron skillet for 3-4 minutes, shaking occasionally -- do not allow them to blacken. Place in a bowl and cover with hot water. Cover & leave for 20 minutes.
Transfer chiles to blender, add 1 cup of the liquid. Puree into a fine paste, adding more liquid if necessary.
Makes about 3 cups.