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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

 Amount  Ingredient  Preparation Method
 1 garlic  bulb  
 1 cup  rice vinegar  
 1 cup  cider vinegar  
 2 tsp   cloves  ground
 1 tsp allspice  ground
 2 TBS  coriander  ground
 1/4 cup  olive oil  
 1  onion  chopped
 1 1/2 cups  brown sugar  
 1/4 cup  molasses  
 6 ounces  sundried cherries  
 2 cups  ancho chile puree (below)  
 2 2/3 cups  tomato sauce (or ketchup)  
 1 tsp  Worcestershire sauce  
   salt  

 

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

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Ancho chile puree

 Amount  Ingredient  Preparation Method
 12  whole  red ancho chiles, stems & seeds removed
   water  

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.