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Chile Sauce

This versatile spicy-sweet sauce is the perfect addition to any summer grilling menu. Mix up a batch to use as a spur-of-the-moment marinade, glaze, dip, or spread.

  • yield: Makes 3 cups
Photography: Petrina Tinslay




  • 5 ancho chiles, stemmed and seeded
  • 4 jalapenos, stemmed, seeded, and quartered
  • 4 garlic cloves, roughly chopped
  • 4 tablespoons dark-brown sugar
  • 3 tablespoons unsulfured molasses
  • 3/4 cup ketchup
  • 1/3 cup cider vinegar
  • 1/2 cup fresh orange juice
  • Coarse salt and ground pepper

Cook's Note

To store, refrigerate in an airtight container, up to 5 days.


  1. Step 1

    In a small saucepan over medium-high, cover ancho chiles with water and simmer until chiles are soft, 5 to 6 minutes. Drain and transfer to a blender with jalapenos, garlic, sugar, molasses, ketchup, vinegar, and orange juice. Blend until mixture is smooth and season to taste with salt and pepper.

Everyday Food, June 2011