BBQ Sauces

New Mexico Mole Smoky BBQ Sauce

500 Huevos Good 2

Huevos using this BBQ sauce

This recipe is for slow cooking where the meat is finally grilled on the barbecue and the remaining sauce is used for mopping. This is unbelievably good with ribs, or pork chops.  There is a lighter and quicker version of it for chicken – just click on New Mexico Red Recipes.

You can use this for a marinade before cooking the meat.  If you do use it for raw food, make sure that you cook the sauce for 15 minutes before using it as a mop.
1 jar of Chileboss New Mexico Mole
2 tablespoons of bacon drippings (or olive oil)
1 onion, very finely chopped
2 garlic cloves, crushed and chopped
½ fresh finely chopped poblano pepper
1½ tablespoons of pure ancho chile powder (or 1 tablespoon pure red ground chile powder, or 2 tablespoons of canned chipotles en adobo)
1 tablespoon of fresh ginger, finely chopped
1/3 cup ketchup
1/2 cup pure tomato juice
½ cup chicken broth
1 tablespoon frozen concentrated orange juice
¼ cup of molasses

NOTE: If you go to you can order some of best dried chiles around.  She has a Chipotle Morita chile that is wonderfully smoked and adds a great smoky flavor to all sauces.

In a large, heavy pot add the oil and vegetables and cook until they are soft.
Remove them from the pan and set them aside.
Add the ground ancho chile and slowly add the stock.  Whisk the entire time you are adding the stock to make sure that the ground chile is be absorbed.
Add the Chileboss New Mexico Mole and the tomato juice.
Add all the vegetables back.
Add the ketchup, the molasses, and the orange juice.
Taste the sauce.  If you think you should add a teaspoon of salt, then do so.
Cook this mixture for 1 hour, stirring a lot so that it doesn’t burn.  It should thicken to a nice BBQ consistency.
If the BBQ sauce is too chunky for you, just run an emersion blender in the sauce to thin it out.

New Mexico Red BBQ Sauce

500 Talapia Taco Tuesday !

A talapia dish using this BBQ sauce

Depending on the meat or vegetables, this sauce can be can also be used for a taco sauce, enchilada sauce, or a great marinade for chicken or beef.


1 onion finely chopped
1 jar ChileBoss New Mexico Red
2 garlic cloves, crushed and chopped
2 tablespoons of olive oil
1/2 cup chicken stock
½ cup tomato juice
1 -2 tablespoons of pure New Mexico red chile powder
¼ cup of molasses
1 tablespoon of tomato paste
1 tablespoon of balsamic vinegar
1 tablespoon of fresh garlic, chopped
salt and pepper to taste
Heat the olive oil in a heavy sauce pan and add the vegetables.
Cook until soft and remove from the pot.
Add the ground chile and the tomato paste.
Slowly add the chicken stock and the tomato juice, whisking it until it is completely absorbed.
Add the molasses, vinegar and salt and pepper.
Cook slowly until it thickens for about 20 to 30 minutes.
Remove the sauce, and either using an immersion blender or a regular blender, blend this sauce smooth.

ChileBoss Green BBQ Sauce

Chicken and Ramps

Chicken with ramps using this BBQ sauce

Can be made with minor taste changes with ChileBoss Yucatan Amarillo Sauce


1 jar ChileBoss Poblano Verde
½ cup white wine
Juice of one lime
1/3 cup molasses
½ red onion, finely chopped
2 serrano chilies deseeded and finely chopped
½ tablespoon salt
½ teaspoon of sherry vinegar
¼ cup olive oil

Mix all ingredients in a bowl and mix well.

NOTE: If the sauce is very thin, you might want to have available a thickening agent.  I would use a ½ cut toasted sesame seed or ½ a cup of toasted raw pumpkin seed or a tablespoon of butter mixed in with a ¼ cup of flour.  (This would be my last choice)

Using an immersion blender or a regular blender, blend the marinade until it is completely blended and smooth.  If it is very thin, add either the toasted sesame seed or the toasted pumpkin seeds and again blend until thick and smooth.

Put the olive oil in a sauce pan, heat it up and slowly add the sauce, whisking all the time.  Cook until it is a thick BBQ sauce.