Pineapple Jalapeno Bourbon BBQ Sauce (Print Version)
Tangy pineapple, jalapeno, and bourbon blend for a sweet-and-spicy BBQ sauce ideal for grilling and canning.
# Ingredients:
→ Produce
01 -
6 cups pineapple, pureed
02 -
1 red bell pepper
03 -
1 onion
04 -
4 jalapeño peppers, stems and seeds removed (adjust to taste)
→ Liquids and Condiments
05 -
180 ml apple cider vinegar
06 -
2 tablespoons Worcestershire sauce
07 -
15 ml freshly squeezed lemon juice
08 -
30 ml bourbon
09 -
120 ml honey
→ Seasonings
10 -
2 teaspoons dry mustard
11 -
1 tablespoon canning salt
12 -
2 teaspoons minced garlic
# Steps:
01 -
Peel and chop the pineapple, red bell pepper, and onion. Remove stems and seeds from jalapeño peppers according to desired heat level.
02 -
In a food processor or using an immersion blender, puree the pineapple, red bell pepper, onion, and jalapeño peppers until smooth.
03 -
Transfer the pureed mixture to a large pot. Add apple cider vinegar, dry mustard, canning salt, Worcestershire sauce, lemon juice, bourbon, minced garlic, and honey. Stir to fully incorporate all ingredients.
04 -
Bring the mixture to a boil over medium-high heat, then reduce to a simmer. Continue simmering, stirring occasionally, for at least 30 minutes until slightly thickened.
05 -
Ladle the hot sauce into sterilized canning jars, leaving appropriate headspace. Wipe the rims, remove any air bubbles, and secure the lids.
06 -
Process the filled jars in a boiling water bath canner for 15 minutes. Ensure the water remains at a rolling boil throughout the processing time.
07 -
Remove jars from the canner and place them on a towel-lined surface. Allow to cool undisturbed for 24 hours before storing.
# Notes:
01 -
Adjust the number of jalapeño peppers to achieve your preferred spice level. Always use sterilized jars and new lids when canning for safe preservation.
02 -
This sauce pairs exceptionally well with grilled pork, ribs, or chicken.