Red Wine Barbeque Sauce Recipe

Name: Red Wine Barbeque Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 2 large shallots, coarsely chopped; 2 cloves garlic, coarsely chopped; 2 tablespoons ground ancho chile; 1 tablespoon smoked sweet Spanish paprika; 1/4 teaspoon ground chile de arbol or cayenne; 1 cup dry red wine, such as Pinot Noir; 1 cup ketchup; 1 heaping tablespoon Dijon mustard; 1 tablespoon red wine vinegar; 1 tablespoon Worcestershire sauce; 1 canned chipotle chile in adobo, chopped; 2 tablespoons dark brown sugar; 1 tablespoon honey; 1 tablespoon molasses; Kosher salt and freshly ground black pepper

Servings: persons

2 tablespoons olive oil
2 large shallots, coarsely chopped
2 cloves garlic, coarsely chopped
2 tablespoons ground ancho chile
1 tablespoon smoked sweet Spanish paprika
1/4 teaspoon ground chile de arbol or cayenne
1 cup dry red wine, such as Pinot Noir
1 cup ketchup
1 heaping tablespoon Dijon mustard
1 tablespoon red wine vinegar
1 tablespoon Worcestershire sauce
1 canned chipotle chile in adobo, chopped
2 tablespoons dark brown sugar
1 tablespoon honey
1 tablespoon molasses
Kosher salt and freshly ground black pepper

1
Heat the oil in a heavy medium saucepan over medium heat.
2
Add the shallots and garlic and cook until soft, 3 to 4 minutes.
3
Add the ground ancho, paprika, and ground chile de arbol and cook for 30 seconds.
4
Raise the heat to high, add the wine, and boil until completely evaporated.
5
Add the ketchup and 1/2 cup water and bring to a boil.
6
Lower the heat and simmer for 5 minutes.
7
Add the mustard, vinegar, Worcestershire, chipotle, brown sugar, honey, and molasses and simmer, stirring occasionally, until thickened, about 10 minutes.
8
Transfer the mixture to a food processor and puree until smooth.
9
Season with salt and pepper.
10
Pour into a bowl and allow to cool at room temperature.
11
The sauce will keep for 1 week in a tightly sealed container stored in the refrigerator.

200

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 tablespoons olive oil, 2 large shallots, coarsely chopped, 2 cloves garlic, coarsely chopped, 2 tablespoons ground ancho chile, and more.

Yes, Red Wine Barbeque Sauce falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Red Wine Barbeque Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions