Bourbon Jalapeño BBQ Sauce
by Christina Meyer-Jax, Tastemaker in Residence
3-4 jalapeno peppers, diced
1 medium purple onion, diced
3 cloves garlic, chopped (or 1-2 Tablespoons chopped)
1 tsp olive oil
1 cup ketchup
½ cup apple cider vinegar
1 Tbsp Worcestershire sauce
1 Tbsp Cholula Sauce
1 Tbsp ground mustard
2 Tbsp red chili powder
3 Tbsps honey
4 Tbsp bourbon
¼ cup brown sugar
Salt and pepper to taste
On medium heat, in a large saucepan, cook olive oil with onion and peppers for about 5 minutes (until soften).
Add the garlic and cook for about a minute.
Add remaining ingredients and stir
Bring to a boil, then reduce heat and simmer about 15-20 minutes.
Take off heat and allow to cool slightly.
Strain into a storage container (ideally glass mason jars). Can be used right away, or stored in the refrigerator for up to a week.
Perfect to use as a marinade for beef, chicken, or pork. Can also be used as a sauce or glaze after grilling.