This sauce is perfect for the summer time when the grill is constantly in use. When I first made this sauce I substitute ketchup on meat-loaf for this. It was amazing. The ancho chilies give a sweet/raisiny taste. It's good on chicken, fish and pork as well.
Ancho Chili BBQ Sauce
1/2 t. Cumin Seeds
1/2 t. Corriander Seeds
1 Whole Clove
1 Red Onion, Chopped
3 Ancho Chilies, Rehydrated, Chopped
1 Clove garlic, minced
1/2 Serrano chili, minced & de-seeded
1/2 C. Sherry vinegar
1 C. CannedTomato puree
1/4 C. Water
Dash of worcestershire
Pinch of saffron
Handful of cilantro
Salt & Pepper
1. Toast seeds in dry saute pan on med-low heat until fragrent.
2. Place ancho chilies in large mixing bowl and cover with boiling water. Let stand for 30-45 min to re-hydrate.
3. Sweat onions and chilies in large saute pan on med-high heat for 10 min. Add garlic, serrano, and spices. De-glaze with vinegar. Add tomato puree, water, worcestershire, saffron and salt and pepper to taste. Simmer for 20 min or until desired consistency. Add more water if sauce to too thick.
4. Add sauce to blender with cilantro and whiz until smooth.
