In a high-sided saucepan (or poover medium heat, saute the onion and bell pepper in olive oil for 2 minutes. Add the raw jalapeño pepper and continue to saute, stirring often, for another 2 minutes.
Add the apple and brown sugar to the saucepan and continue to saute, stirring often, until the apple is softened (approximately 3 to 5 minutes).
Add the apple cider, apple cider vinegar, tomato puree, candied jalapeños, water, mustard, molasses, Worcestershire sauce, garlic powder, salt, and pepper. Stir to combine. Continue cooking the sauce until it slightly thickens (remember it will get thicker with sitting, so judge accordingly).
Remove the sauce from the heat and allow it to sit for 20 minutes or until room temperature.
Transfer the sauce to a blender and blend all ingredients until smooth.
Use immediately, or for best flavor allow the sauce to chill in the refrigerator for 2 to 3 hours, allowing the flavors to meld.
If the sauce is too thin after blending, you can add it back to the pot and bring it to a simmer to reduce the amount of liquid in the sauce. Remember, it will become thicker, particularly if it's allowed to chill while setting.Please see our recipe for homemade candied jalapeños (a.k.a. cowboy candy).