Jalapeno Cherry BBQ Sauce
Jalapeno Cherry BBQ Sauce blends the spicy kick of jalapeno peppers with the sweet tartness of cherries to create a unique and flavorful condiment. Ideal for barbecuing, this sauce adds a zesty twist to meats and appetizers, offering an adventurous taste that's both bold and refreshing.
Equipment
- Saucepan
- Stirring spoon
- Blender (optional)
Ingredients
- 2 cups fresh cherries pitted and chopped
- 1 medium red onion finely diced
- 2 jalapeno peppers minced (seeds removed for less heat)
- 3 cloves garlic minced
- 1 cup ketchup
- 1/2 cup apple cider vinegar
- 1/4 cup brown sugar packed
- 2 tablespoons molasses
- 2 teaspoons ground mustard
- 1 tablespoon Worcestershire sauce vegan alternative if needed
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- Salt and freshly ground black pepper to taste
Instructions
- Start by heating a medium saucepan over medium heat. Add the cherries, red onion, jalapenos, and garlic. Cook them until the onions become translucent and the cherries start to soften and release their juices, about 5-7 minutes.
- Next, pour in the ketchup, apple cider vinegar, brown sugar, molasses, and Worcestershire sauce. Stir everything together until well combined.
- Stir in the ground mustard, smoked paprika, and cumin. Season with salt and pepper according to your taste preferences. Reduce the heat to low and let the sauce simmer gently for about 20 minutes, or until it thickens to your liking.
- For a smoother texture, use an immersion blender right in the pot, or carefully transfer the sauce to a blender, blend until smooth, and then return it to the saucepan.
- Allow the sauce to cool completely before transferring it to an airtight container. The sauce can be stored in the refrigerator and is best used within two weeks.
Notes
To reduce the tanginess of the sauce, you can add a sweetener such as brown sugar, honey, or maple syrup.