Strawberry Jalapeno Bourbon BBQ

If you are looking to liven up your barbecue spread with something bold and memorable this strawberry jalapeno bourbon BBQ sauce is the answer Bursting with sweet heat and a touch of smokiness this unique homemade sauce delivers layers of flavor you will not find in store bought bottles

The first time I stirred this sauce on my stovetop the kitchen filled with an incredible aroma My family dove in with grilled chicken right away and now they will not let me grill without a jar of it ready to go

Ingredients

• Strawberries: selecting ripe strawberries brings bright sweetness to balance the sauce Pick berries that are deep red all over with no soft spots
• Red bell pepper: for sweetness and color A fresh crisp pepper works best
• Onion: adds savory depth to build the flavor foundation Choose a sweet onion for milder taste
• Jalapeno peppers: providing heat Adjust quantity for your spice comfort Pick firm shiny jalapenos with no shriveling
• Apple cider vinegar: brings tangy acidity Use a raw or unfiltered variety for best flavor
• Dry mustard: layers in gentle warmth Opt for fresh dry mustard powder
• Canning salt: ensures even dissolving and is free of additives
• Worcestershire sauce: amplifies umami and complexity Use a good quality brand
• Lemon juice: fresh or bottled highlights the sauce and brings brightness
• Bourbon: adds mellow oaky flavor and depth Choose a bourbon you would enjoy sipping
• Minced garlic: provides savory punch Try to use freshly minced for best results
• Honey: natural sweetness that helps blend all the flavors together Choose raw or local if you can find it

Step-by-Step Instructions

Rinse and Prep:

Wash strawberries onion jalapenos and bell pepper under cool running water Pat dry with a clean towel Remove strawberry stems peel the onion seed the bell pepper and jalapenos if desired and roughly chop everything so it fits in your food processor

Puree the Produce:

Transfer strawberries onion red bell pepper and jalapenos to a food processor Pulse until the mixture is completely smooth stopping to scrape the sides as needed This step is key for a silky sauce

Combine and Start Cooking:

Pour the puree into a large heavy bottomed pot Scrape every last bit from the processor with a spatula Add in apple cider vinegar dry mustard canning salt worcestershire sauce lemon juice bourbon minced garlic and honey Stir well to blend everything evenly

Bring to a Boil and Simmer:

Set the pot over medium high heat and bring the sauce to a rolling boil Once it boils stir frequently and reduce the heat to a gentle simmer Let it cook uncovered for at least thirty minutes Stir occasionally to keep it from sticking as the sauce thickens and the flavors meld

Ladle into Jars:

Once the sauce reaches your desired thickness turn off the heat Place clean canning jars and lids nearby Carefully ladle the hot sauce into jars leaving some space at the top Always wipe the rims clean with a damp cloth to ensure a good seal

Remove Air Bubbles and Seal:

Run a nonmetallic utensil around the inside of the jars to remove any trapped air Bubbles can affect sealing Add the lids to your jars and twist on the bands until fingertip tight

Process in Water Bath:

Place filled jars into a pot of boiling water making sure they are fully submerged Boil with the lid on for fifteen minutes This water bath method ensures your sauce is shelf stable

Cool and Store:

Carefully use jar tongs to lift jars from the hot water Set them on a towel lined counter and let them cool without touching for twenty four hours The lids should pop indicating a proper seal Any jars that did not seal go straight into the refrigerator

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My favorite part is watching the vibrant pink color deepen as the sauce reduces The sweet sharp aroma of strawberries and whiskey always brings back memories of backyard picnics with my siblings trying to guess what secret ingredient I had added

Storage Tips

Keep sealed jars of this BBQ sauce in a cool dark place like your pantry for up to one year Once opened store in the refrigerator and try to use within a month If you want to freeze the sauce skip the canning process and simply transfer cooled sauce to freezer safe containers leaving room for expansion Thaw overnight in the fridge before using

Ingredient Substitutions

If you cannot find fresh strawberries try frozen just thaw and drain first Swapping honey for brown sugar gives a deeper molasses sweetness You can replace bourbon with apple juice for a no alcohol version or trade jalapenos for serranos if you want extra heat

Serving Suggestions

Drizzle this sauce over grilled chicken ribs or salmon Try mixing a few spoonfuls into pulled pork or as a dip for roasted sweet potato wedges A little goes a long way for sandwiches burgers or even pizza I sometimes swirl it into plain yogurt for a spicy sweet dipping sauce

Cultural and Family Context

Homemade BBQ sauces like this one have their roots in regional American cooking especially where fresh fruit and fiery peppers are popular ingredients I discovered the sweet and spicy combo at a county fair booth in Kentucky and have been experimenting with berry based sauces ever since Sharing a jar with neighbors is now my go to summer gift

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A jar of this strawberry jalapeno bourbon BBQ sauce on your table is guaranteed to spark curiosity and compliments Whether you are grilling for a crowd or just dressing up leftovers this sauce hits every note sweet spicy tangy and utterly delicious

Frequently Asked Questions

→ Can I make this sauce less spicy?

Yes, reduce the number of jalapeno peppers or remove the seeds for milder flavor. You can also increase strawberries for added sweetness.

→ What dishes pair well with this sauce?

It complements grilled chicken, pork, beef, or roasted vegetables. Try it as a glaze or dipping sauce for appetizers.

→ Is it necessary to use bourbon?

No, the bourbon adds depth but can be omitted or replaced with apple juice for a non-alcoholic option.

→ How should I store this barbecue sauce?

If canned, store jars in a cool, dark place. Once opened, refrigerate and use within a few weeks for best quality.

→ Can I freeze the sauce instead of canning?

Yes, portion the cooled sauce into freezer-safe containers, leaving space for expansion, and freeze up to six months.

→ Can I use frozen strawberries?

Yes, thaw and drain frozen strawberries before pureeing. This maintains the sauce's consistency.