Aaron Franklins Fig Ancho Beer Barbecue Sauce

1. 1

   In a skillet over medium heat, saute the chilies, figs, and onion in the butter for about 10 minutes, until the figs and chilies are tender and the onion is translucent.

2. 2

   Transfer to a blender and add the sugar, stout, ketchup, both vinegars, the preserves, honey, salt, and pepper.

3. 3

   Puree until smooth, adding as much of the reserved chili soaking liquid as needed to reach the desired texture.

4. 4

   Store in an airtight container in the refrigerator for up to 2 weeks.

* Per serving · 4 servings · Values may vary.

No additional tips available.