Ancho peppers are very mild and rich, tasting like a spicy raisin. I'm never buying pre made sauce again.
MAKES ABOUT 4 CUPS
3 dried ancho chiles, stemmed and seeded (easier said, than done) Our Walmart has them @ $6/lb.
1 tbsp. olive oil
2 cups diced onion
7 cloves garlic, minced
1 cup ketchup
1/2 cup worcestershire sauce
1/3 cup packed brown sugar
1/4 cup cider venegar
1/4 cup lemon juice
1 1/2 tbsp. mustard
2 tsp. salt, or to taste
1. Soak the anchos in hot water for 30 minutes or until soft. In a large, heavy saucepan, heat the oil over medium heat and add the onion and garlic. Sauté for 3 minutes, or until they begin to wilt. Add the ketchup and anchos and sauté for 4 minutes. Add all of the remaining ingredients and simmer gently for 30–40 minutes, stirring frequently. Remove the mixture from the heat and allow to cool. Place in a blender or food processor and purée. (I use a stick blender). Serve immediately or store in the refrigerator in a sealed container for up to 3 weeks. Reheat before serving.
Added Pickapeppa paste - this takes a lot of sweet from the catsup & makes it more "earthy."
Added Black pepper
If anyone has a source for the Pickapeppa paste, please let me know. The sauce works well, but doesn't go as far. A jar of paste lasts longer than 3 bottles of sauce.
My wife had some relatives from South Dakota come visiting today. I grilled using this sauce. Many compliments. I'm passing the recipe along to anyone. Even carry a few printed copies when I'm out and about. The aroma when you're making the sauce is wonderful. Eating it is even better.