Apr 102011

Red plum jelly
tomato sauce
red wine or apple cider vinegar
ancho chile powder (Fresh is best, I grind my own)
chopped garlic (could probably use garlic powder)
ground cumin
cayenne (optional)
Whisk everything together in a sauce pan. Bring to a boil. Stir often. Simmer for a few minutes, and let cool completely. It will have quite a kick at first but as it sits it will mellow out.

My only add to this is the quantity of each but this is NOT mine so a follow up will only be my spin, But I want to make it very clear! It is not my recipe. Props go to the right ppl. Then again I am not above making this better, 🙂

 Posted by at 12:04 am

  2 Responses to “Ancho-Plum BBQ Sauce Not MINE thank U Trey Moran!”

  1. Thanks for posting it!

  2. BBQ sauce is a favorite condiment to many people around the United States and world. Although it’s assumed by many that its origins are mainly south western U.S. the truth is that BBQ sauces are made in all party of the Country. It’s believed that the process of adding sauces and spices to meat started with the Native Americans. The natives probably developed the process as part of an attempt to keep meats and fish from spoiling quickly. Salt played a major role in those early barbecue sauces, and salt is a well-known preservative.

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