Spicy Blueberry BBQ Sauce
Spicy Blueberry BBQ Sauce combines sweet blueberries and spicy jalapeños for a flavorful, tangy condiment. This easy-to-make sauce offers a unique twist on traditional barbecue flavors, perfect for grilled meats, sandwiches, and dips. Roasting ingredients and adding smoky or citrus notes can enhance its taste. Store refrigerated for up to two weeks or freeze for longer. Its balance of sweet and heat makes it a delicious addition to many dishes.
Equipment
- Medium saucepan
- Wooden spoon or silicone spatula
- Knife and cutting board
- Measuring cups and spoons
- Airtight jar or bottle (for storage)
Ingredients
- 4 cups fresh or thawed frozen blueberries
- 1 medium jalapeno pepper seeds removed and finely chopped
- ½ cup ketchup
- ½ cup molasses
- ¼ cup cider vinegar
- 2 tablespoons coarse ground mustard
- 1 medium onion finely chopped
- 2 cloves garlic minced
- Salt and freshly ground black pepper to taste
Instructions
Cook The Aromatics:
- Start by heating a bit of oil in a medium saucepan over medium heat. Toss in the chopped onion and jalapeno, and cook for about 5 minutes, or until they’re soft and starting to smell good. Add the garlic and stir for another 30 seconds or so just until it’s fragrant.
Add The Rest:
- Now add the blueberries, ketchup, molasses, apple cider vinegar, and mustard. Stir everything together. Season with salt and pepper to your liking.
Let It Simmer:
- Bring the sauce to a light boil, then turn the heat down low. Let it simmer without a lid for about 15 to 20 minutes. Stir now and then. You’ll know it’s ready when the blueberries have burst and the sauce has thickened.
Blend It (If You Want):
- If you prefer a smoother sauce, let it cool slightly first, then blend it with an immersion blender or in a regular blender. If you’re after a really silky texture, go ahead and strain it through a fine mesh sieve.
Final Adjustments And Storing:
- Taste it. If it needs more tang, add a splash of vinegar. For more sweetness, go with a little more molasses. Want more kick? Add more jalapeno. Once you’re happy with the flavour, let it cool completely, then pour it into a jar or bottle and stick it in the fridge. It’ll thicken up more as it chills.