Mexican Chili BBQ Sauce

This BBQ sauce is a play on my usual BBQ sauce recipe. Mainly with the addition of a variety of Mexican chilies. One thing to note is that you may need to play with the amounts of balsamic vinegar and brown sugar. It all depends on how spicy you want it and how hot those peppers are. You’ll start with the below and then add a little more of either as needed.

This had both thumbs up from the Hubby and I have to admit, I think it’s the best BBQ sauce I’ve made to-date! It’s packed with the smokey tangy BBQ sauce flavor, followed by a gentle, yet tasty, heat. I used about 4 cups of it to braise some beef ribs.


Mexican Chili BBQ Sauce


The Chilies

  • 2 gaujillo chilies
  • 1 pasilla chili
  • 2 California chilies
  • 2 red chilies
  • 1 1/2 cups boiling water

The Rest

  • 1 head garlic roasted
  • 1/3 cup adobo peppers with sauce
  • 1/2 tablespoon peppercorns
  • 1/2 tablespoon cumin seeds
  • 1 355ml can stout beer
  • 6-8 tablespoons balsamic vinegar*
  • 6-8 tablespoons molasses*
  • 1/3 cup brown sugar**
  • 1 cup ketchup
  • 1/3 cup Sugar Ray's Hickory BBQ Sauce
  • 1/2 cup worcestershire sauce
  • 1 teaspoon chili powder
  • 2 teaspoons dry mustard powder
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 2 tablespoons sweet paprika
  • 2 tablespoons smoked paprika
  • 1/2 teaspoon salt
  • 1 tablespoon instant coffee


  • Crack the tops off the dried peppers, and dump out the seeds. Break into large pieces. Lightly toast the peppers in a hot frying pan, until fragrant, then place in a bowl.
  • Pour the boiling water over the peppers and set aside to steep for the day.
  • Roast the garlic.
  • Toast the peppercorns and cumin seeds and once cooled completely, grind to a powder.
  • Place the peppers and roasted garlic in a small food processor with about 1/2 cup of the steeping liquid. Puree, adding more of the steeping liquid if needed.
  • Add the remaining steeping liquid, the chili paste, and all the other ingredients to a large sauce pot. Put the lid (mostly) on, bring to a boil, then turn down to a simmer.
  • At this point you'll want to add more balsamic vinegar or brown sugar depending on the spiciness desired.
  • Simmer for about an hour, then place in large mason jars to cool. This makes about 6 cups.


* Start with 6 tablespoons, adding more as needed.
*Start with 1/3 cup, adding more as needed.
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