Ancho Chili Peach Blender BBQ Sauce is sweet and tangy with a touch of spicy heat.
Ingredients
2 dried whole ancho chile peppers, stems and seeds removed
2-4 dried whole chile de árbol peppers, seeds removed (or 1 to 3 teaspoons crushed red pepper flakes instead)
½ cup (120 ml) boiling water
2 large very ripe peaches, pitted
1 large onion, peeled and halved
6 cloves garlic, peeled
5-6 tablespoons pure honey
2 tablespoons apple cider vinegar
2 tablespoons olive oil
1 tablespoon Worcestershire sauce (see Note for paleo-friendly version)
1 teaspoon smoked sweet paprika
¾ teaspoon salt
½ teaspoon ground mustard powder
¼ teaspoon ground black pepper
3 whole cloves
Instructions
Toast the chilies in a dry skillet over medium heat until fragrant. Transfer to a small bowl and pour the boiling water on top; steep for 3 minutes.
Add the chilies and their steeping liquid along with all other ingredients to a high-speed blender and process until completely smooth.
Use as-is, or to help blend the flavors, transfer the sauce to a medium saucepan; bring up to a simmer and cook (uncovered) 20 minutes, stirring occasionally. Cool to room temperature.
Store covered in the fridge for up to 2 weeks.
Notes
Paleo-Friendly Version: Omit the Worcestershire sauce or make your own homemade paleo-friendly Worcestershire sauce and use that.
Recipe by An Edible Mosaicâ„¢ at https://www.anediblemosaic.com/ancho-chili-peach-blender-bbq-sauce-wolf-gourmet-blender-giveaway-with-a-retail-value-of-599-95/