BBQ Chile Sauce (ancho/jalapeno BBQ-like sauce)

By á-47

Uses for this sauce:

MARINATE CHICKEN THIGHS: (marinate with 1 cup sauce, 2-3 hrs. Grill over indirect heat.

GLAZE SPARERIBS: Boil 3 lb. ribs in water, reduce to simmer for 1 1/2 hrs.. Grill over indirect heat, basting with sauce (1 cup) and flipping every 4 minutes, until browned (about 15 minutes)

SERVE WITH STEAK, PORK OR HAMBURGERS

Ingredients

• 5 ancho chiles, stemmed and seeded
• 4 jalapenos, stemeed, seeded andquarteres
• 4 garlic cloves, roughly chopped
• 4 Tbsp. brown sugar
• 3 Tbsp. unsulfured molasses
• 3/4 cup ketchup
• 1/3 cup cider vinegar
• 1/2 cup orange juice
• salt and pepper

Preparation

Step 1

In a small saucepan over medium-high, cover the ancho chiles, with water and simmer until chiles are soft (5-6 minutes). Drain and transfer to a blender with the jalapenos, garlic, brown sugar, molasses, ketchup, vinegar and orange juice. Blend until mixture is smooth and season to taste with salt and pepper.

Store in refrigerator up to 5 days.

Makes 3 cups