Ancho BBQ sauce brings bold flavor through dried ancho chili peppers, layered with sweetness, subtle heat, and tang.
This Ancho BBQ Sauce delivers a deep taste that transforms grilled meats, vegetables, and everyday dishes. I made this Ancho BBQ sauce to offer something beyond the ordinary, combining elements like molasses, red wine, and spices into a standout creation.
The specialty of this Ancho BBQ Sauce comes from the ancho chilies, giving it a smooth body and smoky edge.
Now I will show up and take you through the step by step process to make this homemade Ancho BBQ Sauce from scratch using simple ingredients.
What Is Special About Ancho BBQ Sauce?
Ancho BBQ Sauce stands out through its deep flavor built from dried ancho chiles, which offer natural smokiness and mild heat.
The combination of tomato paste, molasses, red wine, and spices creates a complex taste that brings layers of sweetness, tang, and warmth.
Unlike typical BBQ sauces, this one delivers a smooth and bold profile that works beautifully on grilled meats or roasted vegetables.
The use of ancho peppers gives it a unique identity that makes every bite memorable and satisfying.
How To Prepare Ancho BBQ Sauce?
Recipe Overview
Preparation Time: 20 minutes
Cooking Time: 25 minutes
Total Time: 45 minutes
Course: Sauce / Condiment
Cuisine: American / Tex Mix
Yield: About 2 cups
Equipment Needed
- Medium saucepan
- Blender or immersion blender
- Measuring cups & spoons
- Knife and cutting board
Ingredients
- 5 dried ancho chili peppers
- ½ cup apple cider vinegar
- 1 small yellow onion, finely chopped
- 2 tsp minced garlic
- ½ cup packed brown sugar
- ½ cup ketchup
- 6 oz (1 small can) tomato paste
- 1 tsp chilli powder
- ½ tsp ground cumin
- 1 tsp cayenne pepper
- ½ cup red wine
- 2 tbsp molasses
- 1 tsp smoked paprika
- Salt and freshly ground black pepper, to taste
- 1 cup soaking water or stock
- 1 tbsp canola or vegetable oil
- 6 tbsp Worcestershire sauce
Instructions
1. Remove stems and seeds from the dried ancho chisel. Place them in a bowl and cover with hot water. Let them soak for about 20 minutes until soft. Reserve the soaking water.
2. In a medium saucepan over medium heat, add canola oil. Saute the chopped onion for 5–6 minutes until translucent. Add minced garlic and saute for another 30 seconds.
3. Drain the softened chisel and add them to a blender along with the sauteed onion and garlic. Add about ½ cup of the soaking water (or stock) and blend until smooth.
4. Return the Chile puree to the saucepan. Stir in tomato paste, ketchup, cider vinegar, brown sugar, red wine, molasses, Worcestershire sauce, paprika, chilli powder, cumin, and cayenne. Season with salt and pepper.
5. Bring the sauce to a gentle simmer over medium low heat. Cook uncovered for 15–20 minutes, stirring occasionally, until slightly thickened. Add more soaking water or stock if the sauce becomes too thick.
6. For an ultra smooth sauce, blend again using an immersion blender or regular blender. Strain through a mesh sieve for a refined finish, if desired. Let the sauce cool.
Note
Dry toasting ancho peppers is non negotiable it’s what wakes up their deep, roasty character. Darker sweeteners like molasses and brown sugar enrich the flavour.
Nutrition Facts Of Ancho BBQ Sauce
| Nutrition | Amount |
|---|---|
| Calories | 40 kcal |
| Carbohydrates | 8 g |
| Protein | 0 g |
| Fat | 0.2 g |
| Fiber | 1 g |
| Sugar | 5 g |
| Sodium | 172 mg |
Healthy Nutrition Benefits Ancho BBQ Sauce
➤ The sauce contains vitamins A and C, supporting immune health.
➤ Ancho chiles provide antioxidants that help protect cells from damage.
➤ Low in fat and calories compared to creamy or mayo-based sauces.
➤ Contains natural sugars from molasses and brown sugar, avoiding artificial sweeteners.
➤ Spices like cumin and chili powder may aid digestion and boost metabolism.
Expert Tips
➢ Soak dried ancho chiles in hot water until soft to release their full flavor before blending.
➢ Adjust the heat by adding cayenne powder gradually, depending on desired spiciness.
➢ Use molasses to balance sweetness and deepen the sauce’s richness.
➢ Simmer the sauce slowly to allow flavors to meld and thicken properly.
➢ Blend thoroughly for a smooth texture, and strain if a finer consistency is preferred.
Serving Suggestions
1. Brush generously over grilled chicken, ribs, or steak during the final minutes of cooking.
2. Use as a dipping sauce for roasted vegetables, sweet potato fries, or baked tofu.
3. Spread inside burgers or pulled pork sandwiches for added depth and flavor.
4. Drizzle over grilled corn, rice bowls, or tacos for a smoky finish.
5. Stir into baked beans or chilli to enhance richness and warmth.
How To Store The Finished Ancho BBQ Sauce?
Store the finished Ancho BBQ Sauce in a clean, airtight glass jar or container once it has completely cooled. Keep it refrigerated to maintain freshness and flavour.
Use a clean spoon each time to avoid contamination. The Ancho BBQ Sauce stays good in the refrigerator for up to two weeks.
For longer storage, pour into freezer safe containers, leaving some space at the top, and freeze for up to three months. Thaw in the refrigerator before use and stir well before serving.
Frequently Asked Questions
Can I Make It Vegan?
Yes, substitute Worcestershire sauce with vegan soy sauce.
Is This Sauce Very Spicy?
No, ancho chiles have mild heat. Spice levels can be adjusted by adding or reducing cayenne powder.
Can I Make This Sauce Without Wine?
Yes, substitute the wine with beef or vegetable stock, or a splash of apple juice for sweetness.
What Dishes Go Well With Ancho BBQ Sauce?
Use on grilled meats, roasted vegetables, burgers, tacos, or as a dipping sauce for fries and sandwiches.
Ancho BBQ Sauce turned out easy to make and full of delicious flavour. Every ingredient added something special, and the result brought a perfect balance of smoky, sweet, and tangy notes.
I truly enjoyed creating it from start to finish. I hope you feel inspired to try it too. The process stays simple, and the flavor stands out in every bite.
Now go ahead, make it soon, and tell me how much you enjoyed this homemade and flavorful BBQ sauce.
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Ancho BBQ Sauce
Ingredients
Equipment
Method
- Remove stems and seeds from the dried ancho chisel. Place them in a bowl and cover with hot water. Let them soak for about 20 minutes until soft. Reserve the soaking water.
- In a medium saucepan over medium heat, add canola oil. Saute the chopped onion for 5–6 minutes until translucent. Add minced garlic and saute for another 30 seconds.
- Drain the softened chisel and add them to a blender along with the sauteed onion and garlic. Add about ½ cup of the soaking water (or stock) and blend until smooth.
- Return the Chile puree to the saucepan. Stir in tomato paste, ketchup, cider vinegar, brown sugar, red wine, molasses, Worcestershire sauce, paprika, chilli powder, cumin, and cayenne. Season with salt and pepper.
- Bring the sauce to a gentle simmer over medium low heat. Cook uncovered for 15–20 minutes, stirring occasionally, until slightly thickened. Add more soaking water or stock if the sauce becomes too thick.
- For an ultra smooth sauce, blend again using an immersion blender or regular blender. Strain through a mesh sieve for a refined finish, if desired. Let the sauce cool.
Notes
Nutrition Facts
Calories: 40 kcal | Carbohydrates: 8 g | Protein: 0 g | Fat: 0.2 g | Fiber: 1 g | Sugar: 5 g | Sodium: 172 mg“Hi, I’m Samia, a passionate recipe creator with 5 years of experience in crafting delicious, unique dishes. My love for cooking has led me to explore a variety of cuisines, combining flavors to create memorable meals for every occasion. Whether it’s a simple weeknight dinner or an elaborate feast, I believe in making every dish special. Join me on my culinary journey as I share easy-to-follow recipes and tips that will inspire your cooking and bring joy to your kitchen!”