Spicy and flavorful, this wonderful Wild West Barbecue Sauce is a Seattle original by chef Tom Douglas. Simply wonderful on chicken, ribs or fish.
Wild West Barbecue Sauce

Wild West Barbecue Sauce
Prep time
Cook time
Total time
Recipe type: Sauces
Cuisine: American
Serves: 1 1/2 Cups
  • 2 Ancho chiles, halved, seeds and skin removed
  • water as needed
  • 1 Cup tomatoes, canned, drained
  • 1 Tablespoon red bell pepper, roasted
  • 2/3 Cup onions, minced
  • 1/2 Cup Anaheim or Poblano chiles
  • 1 teaspoon garlic, minced
  • 1 Tablespoon cilantro, chopped
  • 1 Tablespoon fresh lime juice
  • red-pepper flakes to taste
  • Kosher salt and freshly ground pepper, to taste
  1. In saucepan, cover Ancho chiles with water and bring to boil. Remove from heat; let soak 30 minutes. Remove from water; drain. Place in food processor with tomatoes and bell pepper. Purée until smooth.
  2. In saucepan, combine chile-tomato mixture with onions, Anaheim chiles and garlic; simmer 15 to 20 minutes. Remove from heat; add cilantro and lime juice. Season to taste with red-pepper flakes, salt and pepper.


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