Sweet blackberries and jalapeño heat combine into a tangy, smoky BBQ sauce, ideal for glazing meats, burgers, and roasted vegetables.
# What You Need:
→ Fruits and Vegetables
01 - 2 cups blackberries (fresh or frozen)
02 - 2 medium jalapeños, seeded and finely chopped
03 - 1 small yellow onion, finely chopped
04 - 3 garlic cloves, 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 gluten-free/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 fine salt
14 - 1/2 teaspoon ground black pepper
15 - Pinch cayenne pepper (optional)
# How to Make It:
01 - Trim, seed and finely chop the jalapeños; finely chop the onion and mince the garlic so ingredients are uniform for even cooking.
02 - Place blackberries, chopped jalapeños, onion and garlic in a medium saucepan over medium heat and sauté, stirring, for 3 to 4 minutes until softened and fragrant.
03 - Stir in ketchup, apple cider vinegar, water, Worcestershire sauce, dark brown sugar and honey; bring the mixture to a gentle simmer.
04 - Add smoked paprika, ground cumin, salt, black pepper and cayenne (if using) and stir thoroughly to distribute the spices.
05 - Reduce heat to low and simmer uncovered for 20 to 25 minutes, stirring occasionally, until the berries have largely broken down and the sauce has thickened.
06 - Use an immersion blender to blend the sauce until smooth, or transfer in batches to a countertop blender; for a silkier finish, pass the purée through a fine-mesh sieve.
07 - Allow the sauce to cool to room temperature, then transfer to sterilized jars or bottles; refrigerate for up to 2 weeks or freeze in airtight containers for up to 3 months.
