Friday, July 2, 2010

Ancho Chile Red Barbecue Sauce

Another delicious barbecue sauce, low in carbohydrates and simple to prepare, that you can add to your repertoire for your summer grilling that everyone will absolutely love. This barbecue sauce is mildly sweet from the ancho chilies and is balanced with the mild warmth and earthy flavor of cumin with a thick and luxurious texture. Great for all kinds of barbecue from chicken to pork or as a dipping sauce this sauce was created to compliment for my Drunken Fajita recipe. I hope you enjoy.

Ancho Chile Red Barbecue Sauce


2 ancho chilies, about 1 1/4 ounces
2 cups water
1/4 cup onion, diced
2 cloves garlic, minced
1 - 8 ounce can no salt added tomato sauce
1/4 cup cider vinegar
1 Tbsp. ancho chili powder (or whatever you have on hand)
2 tsp coriander
2 Tbsp. cumin
1 tsp. dried oregano (Mexican if you have but any will do)
1 Tbsp. paprika
2 tsp. molasses
1/4 cup Splenda
vegetable spray

Place the ancho chile peppers and water in a sauce pan and bring to a boil on high heat. Reduce heat and simmer covered until the chilies are tender, about 20 to 30 minutes. Remove the chilies, reserving the cooking liquid, and cool. When the chilies are cool enough to handle remove the stem and seed by cutting chile open and scraping with the back of a knife. Discard the seeds and stems and rough chop the chilies.

Lightly coat another sauce pan with vegetable spray and place on medium heat. Saute the onions and garlic until translucent, about 3 to 5 minutes. Add the rest of the ingredients including the ancho chilies and 1 1/2 cups of the reserved cooking liquid. Stir well and bring to simmer. Allow to simmer, stirring occasionally, for about 15 to 20 minutes until sauce thickens.

Puree the barbecue sauce in blender carefully. When working with hot liquids in a blender it is best to not fill more than half way with liquids and to remove the small insert in the cap and cover the lid with a clean dish towel before turning on. Begin by pulsing on low and then work up to high speed and continue until the texture is a fine puree.

Pour the sauce back into a sauce pan and bring to simmer again and continue to simmer for about 15 minutes. Sauce can be served warm or room temperature.

Nutrition Facts
20 - 2 Tablespoon Servings
Amount Per Serving
Calories 15.7
Total Fat 0.4 g
Saturated Fat 0.0 g
Polyunsaturated Fat 0.2 g
Monounsaturated Fat 0.1 g
Cholesterol 0.0 mg
Sodium 9.0 mg
Potassium 84.3 mg
Total Carbohydrate 3.6 g
Dietary Fiber 1.0 g
Sugars 1.0 g
Protein 0.7 g

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