Peach-Ancho BBQ Sauce

Ancho (Ahn-cho) Chile (Capsicum Annum) means Wide Chile Pepper. This chile ranges from 3 – 4 on a heat scale of 1 to 10. An Ancho is the dried form of a Poblano Pepper and often is mislabeled as a Pasilla or Mulato Pepper. Anchos have sweet fruity flavor with hints of cherry, prune, and fig. Anchos, combined with the Pasilla and Guajillo, form the Holy Trinity of chiles used to prepare the traditional mole sauces. Scoville heat units are 1,000 to 3,000.

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Serves: 6

This Peach-Ancho BBQ sauce is the perfect mix of sweet, smoky, tangy, and spicy. It’s great for grilling or anytime you’re craving some solid BBQ.

4 medium dried ancho chiles, seeds and stems removed
10 medium peaches, pits removed
2 cups water
1 tablespoon salt
¼ teaspoon garlic powder
½ teaspoon onion powder
1 tablespoon Worcestershire sauce
1 ½ tablespoons liquid smoke (I used hickory flavored)
1 – 2 teaspoons cayenne, or more to taste
¾ cup packed brown sugar
¼ cup ketchup
1 teaspoon apple cider vinegar
2 tablespoons butter

Place a large, heavy skillet over high heat. Fill a medium saucepan with water and place over high heat and bring to a boil. Place the anchos on the hot skillet and toast for 5 seconds on each side or until the skins blister, but do not burn.

Transfer the toasted anchos to the boiling water, stir to submerge, then cover and allow the chiles to soak for 15 minutes.

Drain the anchos and transfer to a blender with all of the remaining ingredients except the butter. Blend until slightly chunky.

Transfer the sauce to a large saucepan and place over high heat. Bring the sauce to a boil, then reduce to a simmer and allow to cook for 20 minutes.
Transfer half of the cooked sauce to the blender along with the butter and blend until very smooth, about 1 minute. Transfer to a large bowl. Repeat the process with the remaining cooked sauce. Stir the sauce and allow to cool to room temperature.

At this point you could use the sauce right away, but if you want a sauce that tastes even better, transfer it to a jar, cover, and allow to sit overnight for the flavors to come together. Your patience will be rewarded.