Candied Jalapeño BBQ Sauce

Deliciously sweet and tangy

Course Sauce

Keyword Jalapeno Pepper

Prep Time 15

Cook Time 30

Resting Time 2

Total Time 2 45

Servings servings

Calories 71kcal

Ingredients

1/2 cup green bell pepper chopped (approximately 1/2 of medium-sized pepper)
1 onion chopped (small-sized)
1 jalapeño pepper chopped
3 red apples chopped
2 1/2 cups apple cider
2 cups tomato puree
1 cup apple cider vinegar
1 cup candied jalapeños include some sauce
1 cup brown sugar
1 cup water
1 cup mustard
1/4 cup molasses
1/3 cup Worcestershire sauce
1 tablespoon garlic powder
1 tablespoon black pepper
1 1/2 teaspoon salt

US Customary - Metric

Instructions

In a high-sided saucepan over 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.

Notes

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).

Nutrition