Strawberry Jalapeno Bourbon BBQ (Print Version)
# Ingredients:
→ Produce
01 -
6 cups strawberries, pureed
02 -
1 red bell pepper, chopped
03 -
1 onion, chopped
04 -
4 jalapeno peppers, deseeded and chopped (adjust quantity for spice preference)
→ Condiments & Seasonings
05 -
180 ml apple cider vinegar
06 -
2 teaspoons dry mustard
07 -
1 tablespoon canning salt
08 -
2 tablespoons Worcestershire sauce
09 -
1 tablespoon lemon juice
10 -
30 ml bourbon
11 -
2 teaspoons minced garlic
12 -
120 ml honey
# Instructions:
01 -
Rinse the strawberries thoroughly under cold water. Roughly chop the bell pepper, onion, and jalapeno peppers.
02 -
In a food processor, combine the strawberries, bell pepper, onion, and jalapeno peppers. Process until smooth.
03 -
Transfer the puree to a large pot. Add apple cider vinegar, dry mustard, canning salt, Worcestershire sauce, lemon juice, bourbon, minced garlic, and honey.
04 -
Bring mixture to a boil over medium-high heat while stirring occasionally. Reduce to a simmer and cook for at least 30 minutes, allowing the sauce to thicken.
05 -
Ladle the hot sauce into sterilized canning jars. Wipe the rims clean, remove air bubbles, and secure the lids.
06 -
Place jars in a water bath canner. Process for 15 minutes at a rolling boil to ensure proper sealing.
07 -
Remove jars from canner and set them on a counter. Allow jars to cool undisturbed for 24 hours before storing.
# Notes:
01 -
Adjust the number of jalapeno peppers to modulate the heat intensity of your sauce.
02 -
Ensure all equipment and jars are properly sterilized before use for safe preservation.