Naturally Sweetened Homemade BBQ Sauce with Ancho Chili

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  • Total Time: 35 mins
  • Hands-on Time: 15 mins
  • Makes: 10 (2-tablespoon) servings

Sweet, tangy and smoky, this naturally sweetened, no-ketchup barbecue sauce is perfect for grilling season. Seasoned with a tasty blend of ancho chili powder, garlic and cinnamon, it goes well with all your favorite BBQ fare.


  • 1 tablespoon extra-virgin olive oil

  • 1/2 cup diced onion

  • 2 tablespoons tomato paste

  • 1 tablespoon Simply Organic Ancho Chili Powder

  • 2 teaspoons Simply Organic Garlic Powder

  • 1 teaspoon Simply Organic Cinnamon

  • 1 can (8 ounces) tomato sauce

  • 1/4 cup honey (local, if available)

  • 1/4 cup apple cider vinegar

  • 3 tablespoons molasses, full-flavored or mild

  • 3 tablespoons Worcestershire sauce

  • 2 + 1 tablespoons prepared yellow mustard, divided


    1. In a saucepan, heat olive oil over medium heat. Add onion and cook 4 to 5 minutes, until softened and starting to brown.

    2. Add tomato paste, chili powder, garlic powder and cinnamon and cook for 30 seconds, until fragrant.

    3. Stir in tomato sauce, honey, vinegar, molasses, Worcestershire, and 2 tablespoons mustard.

    4. Bring sauce to a boil over medium-low heat, then reduce to a simmer and cook for 20 minutes, stirring occasionally, until thickened. (Be careful, as the hot sauce splatters when simmering.)

    5. Remove from heat and stir in remaining 1 tablespoon mustard.



    Easily keeps a couple weeks in the refrigerator, so make a batch and keep it in the refrigerator to have on hand at a moment’s notice.


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