Hey Everyone, giving back for what you all have given to me. I looked around here for a recipe for smoked jalapeno bbq sauce and could not find one, so a little research and a little innovation and voila! Harvest time is coming, growing lots of vegetables, so I used some from my garden (tomatoes, thyme and of course the jalapeno's) for this BBQ sauce. Its pretty good right out of the pot, not too spicy, I wonder if that will change after the sauces sit 'canned' for a bit, but I think for the next one I make (researching tequila/mango/smoked jalapeno currently, getting ideas...) I will use more peppers. So first the pics and then the recipe to follow All the ingredients Forgot to include the peaches in the photo A cameo with all the ingredients in the pot And the pot without me in the photo Reached a boil Simmering Pureed And 'canned' I yielded a little over One and a half litres here I used: Fourteen Jalapeno's I smoked for six hours with hickory wood (while I smoked some ribs) Three fresh Peaches Three Tomatoes about four oz's tomato paste One and a half cooking onions Three cloves of garlic Three sprigs of Thyme Ninety ml of brown sugar 375ml of molasses 375ml apple cider 300ml amber ale one tsp each of salt and pepper two tsp mustard powder one and a half tsp each of cumin and paprika two and a half tablespoons of worstershire Chopped all things needing to be chopped (not the jalapeno's) and combined all in a pot. Brought to a boil, then simmered for four hours. Pureed it with a hand held blender, simmered after for another forty five minutes Sterilized some jars, and canned. Round one of bbq sauces complete. Cheers!