My Best BBQ Sauce
After many trials, I've got a BBQ sauce that's worth writing down. It's bold, not too sweet with just the right amount of heat.
Cost $4/ 3€
- 1 whole dried ancho chili
- 90 g tomato paste (4+½ tbsp)
- 70 g ketchup (3+½ tbsp)
- 35 g apple cider vinegar (3 tbsp)
- 35 g Worcestershire sauce (2 + ¼ tbsp)
- 58 g dark brown sugar (4 +½ tbsp)
- 7 g smoked paprika (1 tbsp)
- 0.5 g cinnamon, ground (⅛ tsp)
- 5 g mustard (1 tsp)
- 12 g soy sauce (2 tsp)
- 23 g peanut oil (or canola, sunflower or vegetable oil) (2 tbsp)
- 200 ml water (¾ cup)
- 3 cloves fresh garlic (peeled)
Measure out all of the ingredients before you start so you can focus on cooking the pepper and garlic nicely.
Toast the ancho chili pepper in the oil on very low heat. Once it swells like a balloon, remove it from the pan and let it cool. (Don't discard the oil!)
Add the peeled garlic cloves to the same oil used to toast the peppers and continue cooking over low heat for about 2 minutes. Pay attention, because if you burn the garlic you should start over.Once the garlic has softened slightly, turn off the heat.
Remove the seeds from the toasted ancho chili by cutting off the top of the pepper with scissors and emptying it out.
Add the rest of the ingredients and continue to cook over low heat. Bring to a boil and simmer for 5 minutes. Stir the bottom of the pan with a spoon to prevent it from burning.
Pour the sauce into the blender, lock the lid securely and put a towel on top to prevent it from splashing up. Start on low speed and gradually increase to high speed. Blend until smooth.
Let the sauce cool before storing in a sealed container in the fridge for up to 5 days.
Take care to toast the garlic carefully and not burn it. If you burn the garlic, you'll get a horrible flavour and it's better to start over.
If you'd like a hotter BBQ sauce, leave the ancho chili seeds in your sauce.
Be careful when blending hot liquids as they can splash up. Always check that the blender is set to the lowest setting before starting. Start on low power and gradually increase to high speed. Check that the lid is firmly secured in place.
This recipe is inspired by Chefsteps.com and my hockey buddy, Peter from Burlington.