Name: Ancho Chile Barbecue Sauce
Total time: 30 min
Yield: Makes about 1⅓ cup
Ingredients: 1 tablespoon vegetable oil; ½ onion, chopped fine; 2 tablespoons ancho chile powder; 2 teaspoons smoked paprika; 1 garlic clove, minced; 1 cup ketchup; ½ cup Worcestershire sauce; 5 tablespoons packed light brown sugar; 3 tablespoons cider vinegar; 1 tablespoon soy sauce; 1½ teaspoons hot sauce; ½ teaspoon pepper

Why This Recipe Works

Ancho chile powder gives this sauce a deep smokiness, making it way better than your average store-bought barbecue sauce. This sauce is also a real bridge builder, uniting the thematic flavors of barbecued pork and nachos.

Instructions

Heat 1 tablespoon vegetable oil in medium saucepan over medium heat until shimmering. Add ½ onion, chopped fine and cook until softened, about 5 minutes. Stir in 2 tablespoons chile powder, 2 teaspoons smoked paprika, and 1 minced garlic clove and cook until fragrant, about 30 seconds.

Stir in 1 cup ketchup, ½ cup Worcestershire sauce, 5 tablespoons packed light brown sugar, 3 tablespoons cider vinegar, 1 tablespoon soy sauce, 1½ teaspoons hot sauce, and ½ teaspoon pepper. Bring to simmer and cook, stirring occasionally, until sauce is thickened and flavors meld, 5 to 7 minutes. Let cool completely before serving. (Sauce can be refrigerated for up to 1 week; bring to room temperature before serving.)