A spicy, yet sweet jalapeno BBQ sauce, perfect for dipping. My husband has a small jalapeno plant in our garden and this plant produces so many jalapenos! It must only be 30cm tall and I've just picked about 30 off it. Tyson loves hot sauce and what else to make with them but a jalapeno BBQ hot sauce.
1/2 cup Butter
1/2 cup Brown Sugar
12 whole jalapenos
1 tbsp Worcestershire sauce
1/2 cup Apple cider vinegar
1 tbsp Garlic powder
1 tbsp Onion powder
1 tsp Cumin
1 tsp Mustard powder
1 tsp Salt
1/2 tsp Cayenne pepper (optional)
Melt butter in a saucepan. While the butter is melting, place jalapenos over the flame to get a char , make sure its all around the chilli.
Add brown sugar to the butter and bring to a boil for about 5 minutes (keep a close eye on this, it can burn quickly).
Place the charred jalapenos (tops cut off) into a blender (I use my thermocook) and Blitz until fine. Add jalapenos, tomato passata, vinegar, Worcestershire sauce, garlic powder, onion powder, cumin, mustard powder, salt and cayenne pepper into the saucepan with the butter and sugar mix and stir (you can also add everything to the thermocook) Simmer for around 30 minutes (thermocook - heat 90' speed 4) to thicken up, stirring occasionally. Serve or bottle.
Mum of 2, Wife of a Fifo worker and lover of delicious, creative food.