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
I yielded a little over One and a half litres here
Fourteen Jalapeno's I smoked for six hours with hickory wood (while I smoked some ribs)
Three fresh Peaches
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.