• Making this sauce is straightforward but requires a little time to let the flavors develop. Don’t worry; it’s well worth it! Now, let’s break it down step-by-step.

Step 1: Prepare the Ancho Chiles

• Start by removing the stems and seeds from the ancho chiles. Place these chiles in a bowl and cover them with hot water. Let them soak for about 15 minutes or until soft. This process rehydrates the chiles, giving the sauce that rich flavor profile we crave.

Step 2: Sauté the Aromatics

• In a medium saucepan, heat the vegetable oil over medium heat. Add the finely chopped yellow onion and sauté for about 5 minutes or until the onions become translucent. When the onions are ready, toss in the minced garlic and sauté for an additional minute, allowing the aromatic goodness to unfold.

Step 3: Build the Sauce Base

• Once your onions and garlic are fragrant, mix in the tomato paste. Stir it in well; this adds the tomato sweetness that balances the smoky notes of the sauce. After that, pour in the apple cider vinegar, followed by the Worcestershire sauce. Continuing to stir, allow the mixture to bubble for about 3 minutes; this helps deepen the flavors.

Step 4: Blend the Ingredients

• Next, drain the ancho chiles and add them to the saucepan. Toss in the brown sugar, molasses, cayenne pepper, smoked paprika, ancho chili powder, and ground cumin. Stir to incorporate everything evenly. Now you will need to add salt and pepper to taste.

Step 5: Thinning the Sauce

• At this point, the sauce may be quite thick. Add a little soaking water or vegetable stock as necessary, stirring until you reach your desired consistency. I like mine thick but manageable for basting or dipping.

Step 6: Final Touches

• Finally, remove your sauce from heat and stir in the lime juice and ground coriander. These last ingredients add a vibrant burst of acidity and help brighten the overall flavor of the sauce.

Step 7: Cool and Store

• Allow the sauce to cool slightly before transferring it to a jar or container. This sauce can be stored in the fridge for up to two weeks—if you can resist eating it all before then!