Forktionary

Ancho Chile Sauce Recipe

Elevate your BBQ game with this intensely flavorful Ancho Chile Sauce! Perfect for brisket, chicken, ribs, and more, this recipe delivers a rich, smoky depth that will leave your taste buds singing. Easily customizable, it's a must-try for both seasoned pitmasters and kitchen novices. Get ready for the best BBQ sauce you've ever tasted!

Prep Time 20 mins
Cook Time 45 mins
Calories 441 kcal
Protein 9g
Rating 5.0 (1 Reviews)
Ancho Chile Sauce 75

Recipe Actions

Share this recipe:

Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Ancho Chile Sauce

  • 1 dried ancho chile pepper
  • 2 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 2 tablespoons tomato paste
  • 2 cloves garlic, minced
  • 1/2 cup dry red wine
  • 1/2 cup ketchup
  • 1/4 cup apple cider vinegar
  • 2 tablespoons brown sugar
  • Worcestershire Sauce
  • 1 teaspoon ground cumin
  • 1 teaspoon salt, to taste
  • 1/2 teaspoon black pepper, to taste
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (optional)
  • 3 tablespoons reserved chile soaking liquid

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Ancho Chile Sauce? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Ancho Chile Sauce

  1. Place 1 dried ancho chile pepper in a medium bowl.
  2. Pour enough boiling water over the chile to completely cover it.
  3. Let soak until softened, about 30 minutes.
  4. Drain the chile, reserving the soaking liquid. (You'll need at least 3 tablespoons)
  5. Heat 2 tablespoons of olive oil in a heavy medium saucepan over medium heat.
  6. Add 1 medium yellow onion, chopped, and saute until softened, stirring frequently, about 4 minutes.
  7. Add 2 tablespoons of tomato paste.
  8. Stir for 2 minutes.
  9. Add 2 cloves garlic, minced, and stir for 30 seconds.
  10. Add 1/2 cup dry red wine and the softened ancho chile pepper.
  11. Simmer for 2 minutes.
  12. Add 3 tablespoons of the reserved chile soaking liquid, 1/2 cup ketchup, 1/4 cup apple cider vinegar, 2 tablespoons brown sugar, 1 teaspoon ground cumin, 1/2 teaspoon smoked paprika, and 1/4 teaspoon cayenne pepper (optional).
  13. Simmer for 3 minutes, stirring frequently.
  14. Season generously with salt and freshly ground black pepper to taste.
  15. Remove from heat and let cool slightly.
  16. Carefully puree the sauce in a blender until smooth, adding more reserved soaking liquid, 1 tablespoon at a time, if needed to reach your desired consistency.
  17. This sauce can be made up to 3 days ahead.
  18. Cover and chill in the refrigerator until ready to use.

Nutrition Information (Approximate per serving)

Sodium

44 g

Sugar

137g

Fat

12g

Carbs

17g

Recipe Categories (Choose a category and find related recipes!)

American Vegetarian Vegan Gluten Free Summer Recipes Game Day Recipes Grilling & Bbq

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Cuisine Preparation Occasion Low Protein Condiments Etc Mexican Easy Marinades And Rubs Dietary Spicy Low Cholesterol Low Saturated Fat Healthy 2 Low In Something Taste Mood 3 Steps Or Less