Beso BBQ Sauce
- 4 -5 dried ancho chilies
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 garlic clove, chopped
- 1 jalapeno, seeded and chopped
- 1 apple, peeled and cored
- 6 ounces tomato paste
- 1 14 cups apple cider vinegar
- 12 ounces unsulfered molasses
- 1 tablespoon rosemary, leaves
- 2 teaspoons thyme leaves
- 1 teaspoon salt
- 3 cups ice
- Place chilies in a saucepan, cover with water and and simmer until soft, about 20 minutes.
- Drain, cool, discard stems and roughly chop chilies; set aside.
- In a large saucepan, heat 2 Tbs olive oil over medium-high heat.
- Add onion, garlic, jalapeno, and apple; cook until tender, about 10 minutes.
- Stir in tomato paste, apple cider vinegar, molasses, rosemary, thyme, salt and reserved chilies.
- Bring to a boil, remove from heat and stir in ice.
- In batches, puree sauce in a blender.
- 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)