Ancho-Orange Barbecue Sauce
This Ancho-Orange Barbecue Sauce is thick, tangy, and loaded with flavor! You would never guess that it's Whole 30, Paleo, and sugar-free!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
- 2 dried ancho chiles (rinsed, stemmed, and seeded-then soaked in warm water)
- 2 Tablespoons olive oil
- 1/2 cup chopped white onion
- 2 large cloves garlic (chopped)
- 1/2 cup tomato paste
- 1 cup fresh squeezed orange juice (possibly more to thin the sauce if needed)
- 1/4 cup apple cider vinegar
- 2 Tablespoons fish sauce (I used Red Boat)
- 1 Tablespoon chili powder
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon allspice
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.
- 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.
Calories: 39kcal | Carbohydrates: 5g | Fat: 1g | Sodium: 203mg | Potassium: 181mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1220IU | Vitamin C: 9mg | Calcium: 10mg | Iron: 0.6mg