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.
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.