Description
This Blueberry Jalapeño Bourbon BBQ Sauce combines the sweetness of ripe blueberries, the heat of jalapeños, and the depth of smoky bourbon to create a versatile condiment perfect for grilling, dipping, or marinating. Designed for canning, this sauce allows you to savor its rich flavors throughout the year.
Ingredients
Units
Scale
- 2 cups fresh or frozen blueberries
- 1–2 jalapeño peppers, seeded and finely chopped (adjust based on desired heat level)
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1/2 cup bourbon
- 6 ounces tomato paste
- 1/2 cup apple cider vinegar
- 1/3 cup brown sugar
- 1/4 cup honey
- 1 teaspoon smoked paprika
- 1 teaspoon mustard powder
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon olive oil
Instructions
- Prepare the Ingredients: If using fresh blueberries, rinse and drain them. For frozen blueberries, thaw and drain any excess liquid. Seed and finely chop the jalapeños, adjusting the quantity based on your heat preference. Finely dice the onion and mince the garlic.
- Sauté Aromatics: In a large saucepan, heat olive oil over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes. Add the minced garlic and chopped jalapeños; cook for an additional 2 minutes until fragrant.
- Deglaze with Bourbon: Carefully pour in the bourbon, stirring to deglaze the pan. Allow the mixture to simmer for 2-3 minutes to let the alcohol evaporate and the flavors meld.
- Add Remaining Ingredients: Stir in the blueberries, tomato paste, apple cider vinegar, brown sugar, honey, smoked paprika, mustard powder, salt, and black pepper. Bring the mixture to a gentle boil.
- Simmer the Sauce: Reduce the heat to low and let the sauce simmer for 20-25 minutes, stirring occasionally, until it thickens and the blueberries have broken down.
- Blend for Smoothness: Using an immersion blender, puree the sauce until smooth. Alternatively, let the sauce cool slightly and blend in batches using a countertop blender.
- Adjust Seasoning: Taste the sauce and adjust seasoning as needed, adding more salt, sugar, or vinegar to balance flavors.
- Prepare for Canning: Sterilize canning jars and lids by boiling them in water for 10 minutes. Keep them warm until ready to use.
- Fill Jars: Carefully ladle the hot sauce into the prepared jars, leaving about ½ inch of headspace at the top. Wipe the rims clean, place the lids on, and screw on the bands until fingertip-tight.
- Process in Water Bath: Place the filled jars into a boiling water canner, ensuring they are fully submerged. Process for 15 minutes (adjusting for altitude as necessary).
- Cool and Store: Remove the jars from the canner and let them cool undisturbed for 12-24 hours. Check seals before storing.
Notes
- Heat Level: Adjust the number of jalapeños based on your spice preference. Removing the seeds and membranes reduces heat.
- Consistency: For a thicker sauce, extend the simmering time or add a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon water) during the simmering process.
- Flavor Development: Allowing the sauce to sit for 24 hours before use enhances flavor integration.
Nutrition
- Calories: 103
- Sugar: 21g
- Sodium: 210mg
- Fat: 0.1g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 0.2g
- Cholesterol: 0mg