Cherry Jalapeño BBQ Sauce Recipe
The Cherry Jalapeño BBQ Sauce Recipe has a sweet, fruity taste balanced by mild jalapeño heat, tangy vinegar, and a light smoky note. Dark cherries give the sauce its rich color and natural fruitiness, while brown sugar helps soften the tartness.
Equipment
- Medium heavy-bottom saucepan
- Cutting board
- Chef’s knife
- Measuring cups
- Measuring spoons
- Wooden spoon
- Immersion blender or countertop blender
- Fine mesh strainer
- Heatproof storage jar
Ingredients
- 1 small fresh jalapeño seeded and finely diced
- 1¾ cups ketchup
- 2½ tablespoons Worcestershire sauce
- 1¾ cups fresh or frozen dark sweet cherries pitted
- 1½ tablespoons unsalted butter
- 1 medium yellow onion finely chopped
- 4 garlic cloves minced
- ¼ cup packed brown sugar
- ⅓ cup apple cider vinegar
- 1½ teaspoons liquid smoke
- 2 teaspoons ground mustard
- ¾ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 2 –4 tablespoons water only if needed during simmering
Instructions
Step 1
- Start by rinsing the jalapeño, onion, and cherries if fresh fruit is being used. Remove the jalapeño seeds, then dice it very finely. Chop the onion into small pieces so it softens quickly during cooking. Mince the garlic. Remove the pits from fresh cherries and cut larger cherries in half. Frozen cherries can remain whole.
Step 2
- Place a medium saucepan over medium heat. Add the butter and allow it to melt. Add the chopped onion and jalapeño. Cook for about 4–5 minutes, stirring occasionally, until the onion begins to soften. Add the minced garlic and cook for another 30–45 seconds. Keep the heat moderate so the garlic does not brown heavily.
Step 3
- Add the cherries, ketchup, Worcestershire sauce, brown sugar, apple cider vinegar, liquid smoke, ground mustard, kosher salt, and black pepper. Stir everything until the mixture looks evenly combined. Bring the sauce to a gentle simmer rather than a rapid boil.
Step 4
- Reduce the heat to low and let the sauce simmer uncovered for about 20–25 minutes. Stir every few minutes to prevent sticking. The cherries should become very soft, and the liquid should reduce slightly. If the mixture becomes unusually thick before the fruit softens, add 1 tablespoon of water at a time.
Step 5
- Remove the saucepan from the heat and let the mixture cool for several minutes. Use an immersion blender directly in the pan until the sauce becomes smooth. A countertop blender can also be used, but blend in small batches and allow steam to escape safely. For an extra-smooth barbecue sauce, strain it through a fine-mesh sieve.
Step 6
- Return the blended sauce to low heat for 2–3 minutes if it needs additional thickening. Taste a small spoonful after it cools slightly. Add a little salt if needed. For more heat, finely chopped jalapeño can be added during the final stage. For a thinner finishing sauce, stir in a small splash of water.
Step 7
- Remove the finished sauce from the stove and allow it to cool before transferring it to a clean glass jar. The sauce becomes slightly thicker as it cools. Refrigerate it before long-term storage and use a clean spoon whenever serving. For the best quality, use the refrigerated sauce within about 1 week.
Notes
Recipe Notes: The sauce should look slightly looser than the final texture desired because it becomes thicker after cooling. Frozen cherries can release extra moisture, so the simmering period may need a few additional minutes.
For a stronger pepper presence, finely dice a little extra jalapeño and add it during the final cooking stage. A quick taste after cooling gives a more accurate idea of the final balance than tasting it while very hot.