30-Minute Smoky Ancho Chile BBQ Sauce

Prep: 15 minCook: 10 min6 servingsmediumAmerican
Smoky Ancho Chile BBQ Sauce with Molasses and Brown Sugar

A deeply flavored barbecue sauce featuring smoky ancho chiles as the star ingredient. The dried peppers are roasted and rehydrated to create a rich, complex base that's balanced with tangy cider vinegar, sweet molasses, and warm spices. This sauce delivers moderate heat with earthy undertones, making it perfect for grilled meats, pulled pork, or as a condiment for barbecue dishes. The straining step ensures a smooth consistency while the customizable thickness lets you tailor it to your preferred application.

Gluten-FreeDairy-FreeNut-Free

Ingredients

6 servings
  • 5 ancho chili peppers
    chipotle peppers1:1spicysmoky

    adds smokiness, more heat

  • 1 tablespoon vegetable oil
  • 1 small yellow onion, chopped
  • 2 teaspoons fresh garlic, minced
  • 6 ounces tomato paste
  • ½ cup cider vinegar
    white vinegar1:1tangy

    sharper acidity

    Full guide →
  • ½ cup light brown sugar
    white sugar1:1sweet

    less molasses flavor

    Full guide →
  • 6 tablespoons Worcestershire sauce
  • 2 tablespoons molasses
  • 1 teaspoon cayenne powder
  • 1 teaspoon paprika
  • 1 teaspoon ancho chili powder
  • ½ teaspoon cumin
  • salt(optional)
  • pepper(optional)
    chipotle peppers1:1spicysmoky

    adds smokiness, more heat

  • soaking water or stock, for thinning(optional)

Instructions

  1. 1

    Dry roast ancho peppers in hot pan for 1-2 minutes per side until they puff and skins turn red

  2. 2

    Place peppers in large pot of boiling water, remove from heat, cover and soak for 30 minutes

  3. 3

    Remove stems and coarsely chop anchos, reserve soaking liquid

  4. 4

    Place chopped anchos in food processor

  5. 5

    Heat oil in pan over medium heat, add onion and cook 5 minutes until softened

  6. 6

    Add garlic and cook 1 minute until fragrant, then add to food processor

  7. 7

    Add remaining ingredients with 1/2 cup soaking liquid and process until smooth

  8. 8

    Add more soaking liquid gradually to reach desired consistency

  9. 9

    Adjust seasoning with salt and pepper

  10. 10

    Press sauce through coarse strainer into bowl using wooden spoon

  11. 11

    Store in airtight container in refrigerator

Tips

Tip 1

Reserve extra soaking liquid to adjust consistency later - the sauce thickens as it cools and you may want to thin it for different uses.

Tip 2

Toast the ancho peppers just until fragrant to avoid bitterness from overcharring the skins.

Tip 3

Strain the sauce for smoothness, but save any chunky bits to stir back in if you prefer more texture.

Good to Know

Storage

Refrigerate in airtight container up to 2 weeks

Make Ahead

Can be made up to 1 week in advance - flavors improve with time

Serve With

Serve at room temperature or slightly warmed

Common Mistakes

Watch

Don't overroast the peppers to avoid bitter flavors

Watch

Reserve soaking liquid to control consistency - sauce may be too thick without it

Watch

Strain while sauce is warm for easier processing

Substitutions

ancho chili peppers→
chipotle peppers1:1spicysmoky

adds smokiness, more heat

cider vinegar→
white vinegar1:1tangy

sharper acidity

Full guide →
light brown sugar→
white sugar1:1sweet

less molasses flavor

Full guide →
Find more substitutions →

FAQ

Can I make this sauce spicier?

Add more cayenne powder gradually or include some chipotle peppers with the anchos for extra heat and smokiness.

What if I don't have ancho chiles?

Substitute with dried poblano peppers or a mix of paprika and chipotle powder, though the flavor will be different.

How long will this sauce keep?

Store covered in the refrigerator for up to 2 weeks. The flavors actually improve after a day or two.