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American, Barbecue, Southwestern
Ancho Honey Barbecue Sauce Recipe-12040

Photo by: Joseph De Leo
Comments: 0


Yield: 6 cups of sauce


  • 1 medium onion, chopped
  • 3 garlic cloves, peeled and chopped
  • 4 ancho chiles, stemmed and rinsed
  • 2 canned chipotle chiles in adobe, with some adobo sauce
  • 1 tablespoon cumin seed
  • 1 tablespoon oregano
  • 2 teaspoons sage
  • 1 teaspoon cinnamon
  • ½ teaspoon allspice
  • 1 tablespoon salt
  • 2 cups canned pear tomatoes
  • 5 cups of water
  • ½ cup honey, plus more if needed
  • ½ cup brown sugar
  • ½ cup molasses
  • ¼ cup each cider vinegar, lemon juice, orange juice


Combine the onion, garlic, and chiles in a heavy-bottomed 3-quart saucepan. Toast the herbs and spices together in a small skillet until very fragrant and add to the pan. Add the salt, tomatoes and water, cover and cook over medium heat 30 minutes. Remove from the heat and cool a bit then blend until smooth. Strain the sauce back into the rinsed pan, pressing on the solids.

Add the honey, brown sugar, molasses, vinegar, and juices and bring to a simmer. Cook the sauce slowly for about 45 minutes, till thickened some, and the flavors have mellowed. Add more salt if needed, and more honey if it’s too spicy.

Makes about 6 cups of sauce. Extra sauce stores several weeks in the fridge, a few months in the freezer.

© 2006 Amanda N. Stine and Mary L. Garland

Note from Cookstr's Editors

Nutritional information is based on 48 servings.


Nutritional Information

Nutrients per serving (% daily value)

38kcal (2%)
18mg (2%)
2mg (3%)
16mcg RAE (1%)
0mg (0%)
163mg (7%)
0g (0%)
0g (0%)
1mg (3%)

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