Aaron Franklins Fig Ancho Beer Barbecue Sauce
- 4 Ancho Chilies, rehydrated in 4 1/2 cups hot water and the water reserved
- 12 figs, grilled, stemmed and quartered
- 1/2 yellow onion, sliced
- 4 tablespoons butter
- 1 1/2 cups brown sugar
- 1 (12-ounce) bottle (1 1/2 cups) stout or porter beer, (I prefer Left Hand Brewing's milk stout)
- 1 cup ketchup
- 1/2 cup white vinegar
- 1/2 cup cider vinegar
- 6 tablespoons fig preserves
- 1 tablespoon honey
- 1 tablespoon kosher salt
- 1 teaspoon coarse black pepper
- In a skillet over medium heat, saute the chilies, figs, and onion in the butter for about 10 minutes, until the figs and chilies are tender and the onion is translucent.
- Transfer to a blender and add the sugar, stout, ketchup, both vinegars, the preserves, honey, salt, and pepper.
- Puree until smooth, adding as much of the reserved chili soaking liquid as needed to reach the desired texture.
- Store in an airtight container in the refrigerator for up to 2 weeks.
chilies, figs, yellow onion, butter, brown sugar, stout, ketchup, white vinegar, cider vinegar, preserves, honey, kosher salt, coarse black pepper
Taken from www.foodrepublic.com/recipes/aaron-franklins-fig-ancho-beer-barbecue-sauce/ (may not work)