Today, we’re getting ready for another great Superbowl recipe. This is a great bbq sauce, which I recently used to make shredded bbq chicken mini pizzas. It’s mild, rich, and not overly sweet. (A note for those who know me personally: this is NOT the bbq sauce I gave out for Christmas, it’s a different, less spicy/sweet one, more savory)
First, cut tomatoes into chunks and run them through a food mill to crush the tomatoes and remove the seeds.
Next, toast dried chiles in a skillet, pressing them down flat, until they’re soft and pliable.
Combine the tomatoes, onions, celery, both types of chiles, and the garlic in a large Dutch oven or pot, and bring to a boil over medium heat. Reduce the heat and simmer until the vegetables are soft, stirring frequently.
Remove pan from heat, then press the mixture through a food mill or sieve. Don’t use a blender or food processor, because you don’t want to add air to the mixture.
Return the sauce to the pan and simmer until the sauce is thick and will mound on a spoon, about an hour.
Tie the peppercorns in a spice bag or infusion ball, and add them to the pot. Add the sugar, vinegar, syrup, spices, and hot sauce to the pot, stirring well after each addition. Simmer gently for an hour and a half, or until the mixture has the consistency of ketchup. You’ll have to stir more often as it thickens to prevent burning. Remove the pot from the stove, discard the spice bag, and you’re ready to can.
To can, process in a boiling water bath for 15 minutes using standard canning safety practices. Or just consume the entire batch of bbq sauce immediately, because it’s amazing.
Ancho Chile BBQ Sauce
- 4 quarts peeled cored, and chopped ripe tomatoes
- 2 cups chopped onion
- 1-1/2 cups seeded de-ribbed, and chopped red bell peppers
- 1 cup chopped celery
- 4 fresh hot red chile peppers such as Fresnos, seeded and finely chopped
- 4 dried ancho chile peppers stemmed and seeded
- 5 cloves garlic minced
- 8 whole black peppercorns
- 1 cup firmly packed dark brown sugar
- 1 cup red wine vinegar
- 1/2 cup dark corn syrup
- 2 tsp kosher salt
- 2 tsp dry mustard
- 1 tsp hot red pepper sauce Tabasco-style
- 1/2 tsp ground ancho or red chile powder
Prepare canner, lids, and seven 8-oz jars according to the usual method; keep jars hot until needed.
Toast the dried chiles in a skillet, pressing down gently to flatten and soften, just until they become pliable and fragrant.
Combine the tomatoes, onions, bell peppers, celery, fresh chiles, toasted dried chiles, and garlic in a large, wide Dutch oven. Bring the mixture to a boil over medium heat, stirring to prevent scorching. Reduce heat and simmer until the vegetables are soft and the tomatoes broken down, about 30 minutes, stirring frequently. Remove the pan from the heat.
Press the mixture through a food mill or a sieve — don’t use a blender or food processor here, because you don’t want to introduce air into the mixture. Return the sauce to the pan and simmer, stirring occasionally, until the mixture is reduced by half and will mound up gently on a spoon, about 45 minutes to an hour.
Tie the peppercorns in a spice bag or tea infusion ball, and add it to the mixture in the pan. Add the brown sugar, wine vinegar, malt syrup, salt, paprika, mustard, hot sauce, and ground red chile to the tomato mixture, stirring well after each addition. Simmer gently for 1-1/2 hours, or until the mixture is the consistency of ketchup. You will need to stir more frequently as the sauce thickens, to prevent scorching. Remove the pan from the heat and discard the spice bag. Taste and add additional ground red chile if desired.
Using a stainless-steel canning funnel, ladle the sauce into hot jars, leaving 1/2-inch headspace. Remove air bubbles using a plastic knife or chopstick, and readjust headspace as needed. Wipe jar rims with a clean, damp cloth and center the hot lids on jars. Screw band to fingertip-tight.
Place jars in canner, ensuring they are completely submerged. Bring to a boil and process covered for 15 minutes. Remove canner lid; wait 5 minutes, then remove jars. Cool, check for seals, and store in a cool, dark place for up to a year.