Ingredients for Beso Bbq Sauce
- 1 pound dried ancho chilies
- 2 tablespoons olive oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 jalapeno pepper, seeded and minced
- 1 large apple, cored and diced
- 1/2 cup tomato paste
- 1/4 cup apple cider vinegar
- 1/4 cup molasses
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 2 teaspoons salt
- 1 cup ice
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How to Make Beso Bbq Sauce
- Place 1 pound dried chilies in a saucepan, cover with water, and simmer until soft, about 20 minutes.
- Drain the chilies, let them cool, discard the stems, and roughly chop them.
- Set the chopped chilies aside.
- In a large saucepan, heat 2 tablespoons olive oil over medium-high heat.
- Add 1 large onion (chopped), 4 cloves garlic (minced), 1 jalapeno pepper (seeded and minced), and 1 large apple (cored and diced).
- Cook until the vegetables are tender, about 10 minutes, stirring occasionally.
- Stir in 1/2 cup tomato paste, 1/4 cup apple cider vinegar, 1/4 cup molasses, 1 tablespoon fresh rosemary (chopped), 1 tablespoon fresh thyme (chopped), 2 teaspoons salt, and the reserved chopped chilies.
- Bring the mixture to a boil, then remove it from the heat and stir in 1 cup of ice to help cool the sauce and prevent scorching.
- Once slightly cooled, carefully puree the sauce in a blender in batches until smooth.
- Strain the sauce through a fine-mesh sieve (optional, for a smoother consistency).
- Store in an airtight container in the refrigerator for up to 3 weeks.
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
131g
Fat
3g
Carbs
17g
