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Ancho Honey Barbecue Sauce

Updated February 23, 2016

Contributors

Cookbook

Sharing the Table at Garland's Lodge

Published by Garland's Oak Creek Lodge

This image courtesy of Joseph DeLeo

6 cups of sauce

CostModerate

Easy

Total Timeunder 2 hours

Make Ahead RecipeYes

Dietary Considerationegg-free, gluten-free, halal, kosher, lactose-free, low cholesterol, low-fat, peanut free, soy free, tree nut free, vegetarian

Taste and Texturegarlicky, herby, savory, spiced, sweet, tangy, tart

Type of Dishbarbecue sauce

Ingredients

  • 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

Instructions

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.

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