Bold blackberry and jalapeño BBQ sauce—sweet, smoky, and spicy, ideal for glazing, dipping, or grilling.
# What You Need:
→ Fruits and Vegetables
01 - 2 cups fresh or frozen blackberries
02 - 2 medium jalapeños, seeded and chopped
03 - 1 small yellow onion, chopped
04 - 3 cloves garlic, minced
→ Liquids
05 - 1 cup ketchup
06 - 1/2 cup apple cider vinegar
07 - 1/3 cup water
08 - 1/4 cup Worcestershire sauce (use a gluten-free or vegan alternative if required)
→ Sweeteners
09 - 1/2 cup dark brown sugar, packed
10 - 2 tablespoons honey
→ Spices and Seasonings
11 - 1 teaspoon smoked paprika
12 - 1/2 teaspoon ground cumin
13 - 1/2 teaspoon salt
14 - 1/2 teaspoon ground black pepper
15 - Pinch cayenne pepper (optional)
# How-To Steps:
01 - Heat a medium saucepan over medium heat. Add the blackberries, chopped jalapeños, chopped onion and minced garlic. Cook, stirring occasionally, for 3–4 minutes until the onion softens and the mixture becomes fragrant.
02 - Pour in the ketchup, apple cider vinegar, water and Worcestershire sauce, then stir in the dark brown sugar and honey until dissolved. Bring the mixture to a gentle simmer.
03 - Stir in smoked paprika, ground cumin, salt, black pepper and cayenne (if using). Mix thoroughly to distribute the spices.
04 - Reduce heat to low and maintain a gentle simmer, uncovered, for 20–25 minutes, stirring occasionally, until the sauce has reduced and the berries have broken down.
05 - Remove from heat and use an immersion blender to purée the mixture until smooth. Alternatively, transfer in batches to a countertop blender and purée, then return to the saucepan.
06 - For a silkier finish, press the puréed sauce through a fine-mesh sieve into a clean bowl, discarding seeds and any fibrous solids.
07 - Allow the sauce to cool to room temperature, then transfer to sterilized jars or bottles. Refrigerate for up to 2 weeks or freeze for longer storage.
