Spice up your backyard cookout with this Candied Jalapeño BBQ Sauce — full of spicy flavor that’s perfect on ribs, burgers or oven baked potatoes!
I truly can’t think of anything better than a slightly spicy, slightly sweet, and smoky BBQ sauce that everyone goes wild for.
I mean, is there anything better than BBQ sauce?
Ask most kids and they’ll probably tell you that ketchup rules. But for me, and most of the others in my home I think I’m safe to say that BBQ sauce is the winner of all.
You can do so much with a good BBQ sauce – dump it in the pot with chicken for BBQ chicken, dunk your (healthy oven baked potato wedges, or even make this easy Hawaiian BBQ Chicken.
Or simply grill up a nice, juicy burger and slather this stuff all over the top.
Candied Jalapeño BBQ Sauce
The best part about this sauce is that it comes together quite easily with ingredients that do “double duty”. Simply start out by making some candied jalapeños — but instead of dumping the leftover liquid, use it for this slightly spicy sauce.
You’ll have homemade BBQ sauce now.
And candied jalapeños for later. Easy peasy!
If you are concerned with this sauce being too “hot” in spice factor, don’t worry. The candied jalapeños, though spicy, give it some kick – but not enough to set off your internal smoke alarm.
Combine all of the ingredients on the stovetop and simmer for a few minutes. Then use your immersion blender to gently blend the sauce until the jalapenos are nice and smooth.
Gently pour into your favorite jar (a pint jar works well).
If you are looking for a thinner sauce, then feel free to add more of the liquid leftover from the candied jalapeños to thicken out the final sauce.
Spice up your backyard cookout with this Candied Jalapeño BBQ Sauce -- full of sweet and smoky flavor that's perfect on ribs, burgers or oven baked potatoes!
Ingredients
- 1/2 -2/3 C. leftover liquid from the candied jalapeños (use more if you want a thinner sauce)
- 2 Tbsp candied jalapeños
- 1 C. organic ketchup
- 1 Tbsp tomato paste
- 1 1/2 Tbsp dark molasses
- 1 tsp ground pepper
- 1 tsp onion powder
- 1 1/2 tsp chili powder
- 1/3 organic apple cider vinegar, with the "Mother"
Instructions
- Combine all ingredients in a saucepan and bring to a boil on medium heat, stirring constantly.
- Reduce the heat to low, and cover.
- Simmer 3-4 minutes until thickened.
- Use an immersion blender to blend the sauce until smooth.
- Cool, then enjoy.
- If you are not using immediately, cover and refrigerate for up to 1 week in the refrigerator.
In the recipe is it 1/3 cup vinegar?
yes
Can I just say WOW! This is delish. I love it. I diced and sautéed a sweet onion and then followed the rest of the recipe. This will be a keeper for me. My family found it a bit to hot so I added 1 tbs lemon juice right at the end. It brought the down just enough. Thanks for posting.
Are you able to can this sauce in a water bath canner for longer term storage?
Sharon, I haven’t tried it (we usually use it quite fast). If you do, you might want to give Ball canning a call on the phone and run the recipe by them.. they will be able to tell you.