California Fig Barbecue Sauce

Servings: Makes about 5 1/2 cups

Prep Time
Cook Time
Robert Del Grande, The Annie, Houston, Texas


  • 8 California Dried Figs, stems removed and chopped
  • 1 ½ cups ketchup
  • 1 (6-ounce) can tomato paste
  • 1/3 cup seasoned rice vinegar
  • 1/4 cup dark brown sugar
  • 3 tablespoons chipotle puree (see Cook's Note)
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon molasses
  • ½ teaspoon anchovy paste (optional)
  • 2 tablespoons smoked paprika
  • 2 teaspoons garlic powder
  • 1 teaspoon fine sea salt
  • 1 teaspoon ground black pepper
  • ½ teaspoon cocoa powder
  • ½ teaspoon dry mustard powder
  • 2 ½ to 3 cups water, more if a thinner sauce is desired
  • Additional salt and pepper to taste, if desired


    1. Combine all of the ingredients except the water in a blender.  Puree on high for 30 seconds until smooth and thick. Add 2 ½ cups of water and blend for 15 seconds.
    2. Transfer the sauce to a large saucepan. Stir in the remaining ½ cup of water and heat over medium-high until the sauce begins to simmer. Reduce the heat to medium and simmer, stirring often, for 5 minutes.
    3. At this point, if you desire a thinner sauce or more seasoning, you can add more water, salt, or black pepper as desired. Store sauce in the refrigerator until ready to use.
  • Cook's Note:

  • To create the chipotle puree, use canned chipotles in adobo sauce. For a spicier addition, puree the peppers with the sauce from the can. For less of a spicy kick, use only the sauce around the peppers in the can.