Save This homemade Fire-Roasted Ancho Chili BBQ Sauce transforms ordinary grilled meats into extraordinary meals with its deep smoky flavor and gentle heat. The combination of fire-roasted tomatoes and rehydrated ancho chilies creates a complex sauce that balances sweet, tangy, and spicy notes perfectly.
I first developed this sauce when hosting a summer cookout where store bought options just wouldn't do. My guests were so impressed they started bringing empty jars to my gatherings hoping to take some home.
Ingredients
- Dried ancho chilies: provide earthy sweetness and mild heat. Look for pliable ones without brittle edges for fresher flavor.
- Fire roasted tomatoes: offer smoky depth. San Marzano varieties add exceptional richness.
- Apple cider vinegar: balances sweetness with brightness. Choose unfiltered for more complex flavor.
- Brown sugar and molasses: create that classic BBQ sweetness. Dark brown sugar intensifies the molasses notes.
- Smoked paprika: reinforces the smoky profile. Spanish varieties have superior flavor.
- Ground cumin: adds earthiness that complements the chilies perfectly. Toast whole seeds and grind fresh when possible.
- Olive oil: helps bloom the spices and aromatics. Extra virgin adds subtle fruity undertones.
Instructions
- Toast the Chilies:
- Heat a dry skillet over medium flame until hot. Place dried ancho chilies in pan and toast for about 90 seconds per side until they become aromatic and slightly pliable. This awakens their essential oils and deepens their flavor profile. Immediately transfer to a bowl and cover with hot water for 15 minutes until fully softened. Drain well and roughly chop.
- Build the Aromatic Base:
- Heat olive oil in a medium saucepan over medium heat until shimmering. Add chopped onion and whole garlic cloves cooking for 5 minutes while stirring occasionally. The onions should become translucent and just begin to get golden edges. This creates the foundational flavor that carries through the sauce.
- Combine and Simmer:
- Add all remaining ingredients to the saucepan including the soaked chilies fire roasted tomatoes tomato paste brown sugar molasses apple cider vinegar water and all spices. Stir thoroughly to incorporate ensuring no pockets of dry spices remain. Bring the mixture to a gentle simmer then reduce heat to maintain a slow bubble. Cook uncovered for 20 minutes stirring every few minutes to prevent sticking. The sauce will gradually thicken and the flavors will meld together beautifully.
- Blend to Perfection:
- Remove saucepan from heat and let cool slightly for about 5 minutes. Using an immersion blender directly in the pot carefully puree until completely smooth with no visible chunks remaining. If using a countertop blender work in batches allowing steam to escape through the lid vent covered with a towel. The texture should be silky and pourable but thick enough to coat the back of a spoon.
Save The ancho chilies are truly the heart of this sauce. I discovered their magic while traveling through central Mexico where a local cook showed me how rehydrating dried chilies unlocks layers of flavor impossible to achieve with powder alone. Whenever I make this sauce the aroma takes me back to that tiny kitchen where I first learned to respect the humble dried chili.
Storage Tips
This sauce actually improves after a day in the refrigerator as the flavors continue to develop. Store in glass jars rather than plastic containers to prevent staining. Leave a small amount of headspace in your container as the sauce may expand slightly when chilled. When reheating portions warm gently over low heat to preserve the vibrant flavors.
Flavor Variations
For a smokier profile add a tablespoon of bourbon or mezcal during the simmering stage. The alcohol will cook off leaving behind complex smoky notes. Coffee lovers can substitute a quarter cup of strong brewed coffee for the water which adds remarkable depth. Adding a tablespoon of adobo sauce from canned chipotles creates a spicier version with intensified smokiness.
Serving Suggestions
This versatile sauce shines beyond traditional barbecue applications. Brush onto grilled vegetables during the last few minutes of cooking for a caramelized glaze. Mix with mayonnaise for an elevated sandwich spread or burger topping. Use as a marinade for tofu steaks before grilling for a plant based protein option that absorbs the flavors beautifully.
Cultural Context
This sauce represents a delicious fusion of American barbecue traditions and Mexican flavor profiles. The ancho chili originated in Puebla Mexico and has been cultivated for centuries. Meanwhile the molasses based sweetness reflects Southern American barbecue heritage. This cross cultural combination creates something uniquely delicious that honors both traditions while creating something new.
Save This sauce truly elevates any dish it graces. Its complex flavor profile makes it a standout addition to your culinary repertoire.
Recipe FAQ
- → What gives this BBQ sauce its smoky flavor?
The smoky depth comes from fire-roasted tomatoes and toasted ancho chilies, enhanced by smoked paprika.
- → Is this BBQ sauce suitable for vegan or gluten-free diets?
Yes, all ingredients are plant-based and gluten-free. Always check product labels to ensure allergen safety.
- → How can I adjust the heat level?
Increase or decrease the cayenne pepper, or substitute chipotle for a spicier, smokier kick.
- → How should I store this sauce?
Keep it refrigerated in a sealed container for up to 2 weeks. Flavors develop even more with time.
- → What dishes pair best with this BBQ sauce?
It's excellent with grilled chicken, pork, tofu, roasted vegetables, and pairs well with bold wines and beers.