Ancho Barbecue Sauce


by: Emily

Look beyond the long ingredient list; there are actually two little steps and ten minutes' prep in a finger lickin' homemade sauce.


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serves: 1

1/3 cup slivered almonds

2 medium dried ancho chile peppers, about 1/2 ounce total

6 tablespoons fresh orange juice

1/3 cup roughly chopped roasted red bell peppers from a jar

3 tablespoons ketchup

2 tablespoons extra virgin olive oil

1 tablespoon red wine vinegar

1/2 teaspoon granulated garlic

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

Nutrition Facts
Ancho Barbecue Sauce

Servings Per Recipe: 1

Amount per Serving

Calories: 637

  • Total Fat: 45.9 g
  •     Saturated Fat: 5.3 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 1119.5 mg
  • Total Carbs: 50.4 g
  •     Dietary Fiber: 12.9 g
  •     Sugars: 21.7 g
  • Protein: 13 g

how is this calculated?

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1.  In a medium skillet over medium heat, toast the almonds until golden brown, 3 to 5 minutes, stirring occasionally.

2.  Transfer the almonds to a food processor. Remove the stems from the chiles, make a slit down the side of each one with scissors, and remove the veins and seeds.

3.  Flatten the chiles and place them in the skillet over medium heat. With a spatula hold the chiles flat for 5 seconds, turn over and repeat for another 5 seconds.

4.  Transfer the chiles to a medium bowl and soak in hot water for 15 minutes. Remove the chiles, squeeze out the excess water, and then roughly chop [you should have about 1/4, cup].

5.  Place the chiles and the remaining ingredients in the food processor with the almonds. Process to create a coarse purée.

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