Beso BBQ Sauce

  1. Place chilies in a saucepan, cover with water and and simmer until soft, about 20 minutes.
  2. Drain, cool, discard stems and roughly chop chilies; set aside.
  3. In a large saucepan, heat 2 Tbs olive oil over medium-high heat.
  4. Add onion, garlic, jalapeno, and apple; cook until tender, about 10 minutes.
  5. Stir in tomato paste, apple cider vinegar, molasses, rosemary, thyme, salt and reserved chilies.
  6. Bring to a boil, remove from heat and stir in ice.
  7. In batches, puree sauce in a blender.
  8. Can be kept refrigerated up to 3 weeks.

ancho chilies, olive oil, onion, garlic, jalapeno, apple, tomato paste, apple cider vinegar, unsulfered molasses, rosemary, thyme, salt

Taken from www.food.com/recipe/beso-bbq-sauce-441359 (may not work)

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