{"id":1284,"date":"2020-07-03T10:34:00","date_gmt":"2020-07-03T10:34:00","guid":{"rendered":"https:\/\/designkyn.com\/growers-table\/?p=1284"},"modified":"2026-01-28T10:47:11","modified_gmt":"2026-01-28T10:47:11","slug":"ancho-chile-and-sundried-cherry-bbq-sauce","status":"publish","type":"post","link":"https:\/\/designkyn.com\/growers-table\/ancho-chile-and-sundried-cherry-bbq-sauce\/","title":{"rendered":"Ancho Chile and Sundried Cherry BBQ Sauce"},"content":{"rendered":"\n

This homemade BBQ sauce should be made a least one day before you use it. I usually prepare it 3-4 days before. It is a delicious combination of sweet and spicy and is perfect on chicken, beef and pork. I leave out the Cayenne pepper because the ancho chile is enough spice for me. What is an ancho chile? It is basically a dried version of a ripe poblano pepper.<\/p>\n\n\n\n

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This BBQ sauce requires a few steps and makes a fairly decent amount. However, it is well worth the time to make this!The directions for the sauce are below but I added a few pictures so you could understand how to prepare it.<\/p>\n\n\n\n

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Flavored Vinegar: boil both vinegars and spices in a small saucepan. Reduce the mixture by half. Pour the vinegar through a cheese cloth line mesh strainer and discard the spices and solids.<\/p>\n\n\n\n

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These are pictures of the ancho chile puree. The full directions are below.<\/p>\n\n\n\n

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Ancho Chile and Sundried BBQ Sauce<\/h2>\n\t\t

\n\t\t\t<\/p>\n\t

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  • Food Processor or Blender<\/li><\/ul>\t<\/div>\n\t
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    Roasted Garlic<\/h4>
    • 10 cloves\u00a0garlic<\/li>
    • 1 tbsp olive oil<\/li><\/ul>

      Ancho Chile Puree<\/h4>
      • 4.5 oz dried red ancho chiles<\/li>
      • 1 cup \u00a0water<\/li><\/ul>

        Flavoured Vinegar<\/h4>
        • 1 1\/2 cup rice vinegar<\/li>
        • 1 1\/2 cup cider vinegar<\/li>
        • 1 tbsp ground cloves<\/li>
        • 1 tbsp Cayenne pepper\u00a0**optional, I leave this out as the chiles give it enough spice for me**<\/li><\/ul>

          BBQ Sauce<\/h4>
          • 1 medium white onion, fine diced<\/li>
          • Roasted Garlic<\/li>
          • 1 cup brown sugar<\/li>
          • Flavored Vinegar<\/li>
          • Ancho chile puree<\/li>
          • 4 tbsp Molasses<\/li>
          • 1 cup dried cherries<\/li>
          • 40 oz \u00a0ketchup<\/li>
          • 1 tbsp Worcestershire sauce<\/li>
          • 1\/2 cup water\u00a0optional. If the consistency is fine, do not add<\/li><\/ul>\t<\/div>\n\t
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            Roated Garlic<\/h4>

            1. Drizzle olive oil all over the garlic cloves.<\/p><\/li>

            2. Roast garlic in the oven for 1 hour at 325. If you do not have a garlic roaster, wrap the cloves in aluminum foil and place on a cookie sheet to bake.<\/p><\/li><\/ol>

              Flavoured Vinegar<\/h4>

              1. Combine the 2 vinegars and ground spices into a small saucepan and bring to a boil.<\/p><\/li>

              2. Reduce the heat to medium and reduce the mixture by half. Pour the mixture through a fine strainer lined with a cheesecloth to capture the spices.<\/p><\/li><\/ol>

                Ancho Chile Puree<\/h4>

                1. Heat the oil in a medium pan and 'fry" them until the become just a little black. Watch this carefully as they will turn black very quickly.<\/p><\/li>

                2. Put blackened chiles in a bowl and cover them with the water. Leave them for 20-30 minutes.<\/p><\/li>

                3. Take out softened chiles and remove the stems and discard the seeds. Add the water and the chiles in a food processor or a blender until there is a fine puree. If needed add more water but it should be thick.<\/p><\/li><\/ol>

                  BBQ Sauce<\/h4>

                  1. Heat oil in a large saucepan or stock pot and saute the onion,. Add the roasted garlic and saute until it is lightly colored.<\/p><\/li>

                  2. Add the flavored vinegar, ancho chile puree and brown sugar. Cook until the sugar is dissolved.<\/p><\/li>

                  3. Add all of the rest of the ingredients and cook on low heat for an hour.<\/p><\/li>

                  4. Strain BBQ sauce through a strainer with small holes. To help pass the bbq sauce through the holes, use a wooden spoon and stir the sauce so it keeps moving through the holes.<\/p><\/li>

                  5. Discard all the solids in the strainer (onion, garlic and dried cherries). Refrigerate until ready to use.<\/p><\/li>

                  6. If the BBQ sauce is too spicy you can correct this with fresh squeezed lime juice which will help correct it.<\/p><\/li><\/ol>\t<\/div>\n\t

                    \n\t\t\t<\/div>\n\t
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                    Main Course<\/div>
                    American<\/div>
                    BBQ, sauces, condiment, grilled chicken, smoked pork ribs, smoked beef ribs<\/div>\t<\/div>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"

                    This homemade BBQ sauce should be made a least one day before you use it. I usually prepare it 3-4 days before. It is a delicious combination of sweet and spicy and is perfect on chicken, beef and pork. I leave out the Cayenne pepper because the ancho chile is enough spice for me. What […]<\/p>\n","protected":false},"author":1,"featured_media":1289,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[13],"tags":[],"class_list":["post-1284","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cooking-with-cristine"],"_links":{"self":[{"href":"https:\/\/designkyn.com\/growers-table\/wp-json\/wp\/v2\/posts\/1284","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/designkyn.com\/growers-table\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/designkyn.com\/growers-table\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/designkyn.com\/growers-table\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/designkyn.com\/growers-table\/wp-json\/wp\/v2\/comments?post=1284"}],"version-history":[{"count":4,"href":"https:\/\/designkyn.com\/growers-table\/wp-json\/wp\/v2\/posts\/1284\/revisions"}],"predecessor-version":[{"id":1295,"href":"https:\/\/designkyn.com\/growers-table\/wp-json\/wp\/v2\/posts\/1284\/revisions\/1295"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/designkyn.com\/growers-table\/wp-json\/wp\/v2\/media\/1289"}],"wp:attachment":[{"href":"https:\/\/designkyn.com\/growers-table\/wp-json\/wp\/v2\/media?parent=1284"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/designkyn.com\/growers-table\/wp-json\/wp\/v2\/categories?post=1284"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/designkyn.com\/growers-table\/wp-json\/wp\/v2\/tags?post=1284"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}