2dried ancho chiles(rinsed, stemmed, and seeded-then soaked in warm water)
2Tablespoonsolive oil
½cupchopped white onion
2large clovesgarlic(chopped)
½cuptomato paste
1cupfresh squeezed orange juice(possibly more to thin the sauce if needed)
¼cupapple cider vinegar
2Tablespoonsfish sauce(I used Red Boat)
1Tablespoonchili powder
1teaspoonpaprika
1teaspoonground cumin
½teaspoondried oregano
¼teaspoonallspice
Instructions
Rinse the chiles and place them in a bowl. Cover them with warm water and allow them to soak for 10 to 15 minutes.
Heat olive oil over medium heat in a large saucepan. Add the onions and cook until softened, stirring occasionally to keep them from burning.
Add the garlic and heat for one minute.
Pour in the orange juice, add the tomato paste and stir to combine.
Add the vinegar, fish sauce, chili powder, paprika, cumin, and allspice. Stir to combine. Allow to simmer for 25 minutes, lowering the temperature if it starts to boil.
Remove the chiles from the soaking water and place them in a blender. Pour the sauce on top of the chiles and puree until smooth.
Serve immediately or store in a sealed container in the refrigerator for up to a week.
Notes
This Ancho-Orange Barbecue Sauce is really thick, kind of like a paste if you will. If you would like a thinner consistency, add more orange juice or water.
This sauce is not spicy at all. If you would like to amp up the heat, add chipotle, or sriracha.