blend · hot sauce
NATIONAL AWARD WINNERPrep 10 minAncho Chile Sauce
Independent adaptation of a publicly published Bobby Flay recipe. Not affiliated with, sponsored by, or endorsed by Bobby Flay.
Bobby Flay's Ancho Chile Sauce, from the published recipe.
Ratio
Ingredients
- Ancho Chile — 4 dried stemmed seeded (40 g)
- Onion — 1/2 chopped (75 g)
- Garlic — 3 cloves
- Tomato — 1 cup canned crushed (240 g)
- Cider Vinegar — 2 Tbsp (30 ml)
- Honey — 1 Tbsp (15 ml)
- Cumin — 1 tsp (2 g)
- Oregano — 1 tsp (1 g)
- Salt — 1 tsp (6 g)
- Water — 1 1/2 cups soaking liquid (360 ml)
Method
- This sauce needs a blender — the jar is for storing it, not making it.
- Combine measured ingredients and blend until smooth.
- Taste and adjust salt and acid.
Companion jar
Ancho Chile Sauce wants a blender — make it from this page.
The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:
2 kitchens · 3 stars · 3 national awards
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First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
Southwestern American grill chef; James Beard Rising Star and National TV Cooking Award. Mesa Grill (New York, closed) and Bobby's Burger Palace among branded kitchens; Food Network host.
More from this kitchenFAQ
Can this go in a shake jar?
No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.
What do the quantities mean?
Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.
Where did this recipe come from?
Adapted from Bobby Flay Mesa Grill ancho sauce (published as “Ancho Chile Sauce”). Full citation lives in Provenance.