Ancho Chili Peach Blender BBQ Sauce
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Cook time: 
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Yield: About 3 cups
Ancho Chili Peach Blender BBQ Sauce is sweet and tangy with a touch of spicy heat.
  • 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
  1. 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.
  2. Add the chilies and their steeping liquid along with all other ingredients to a high-speed blender and process until completely smooth.
  3. 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.
  4. Store covered in the fridge for up to 2 weeks.
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