Ingredients for Tomato-Jalapeno Barbecue Sauce:
- Tomato sauce
- Jalapeno jelly: You can find jalapeno jelly at your local market. You can also use homemade pepper jelly. If you are fond of hot peppers, I recommend using habanero jelly. Keep in mind that whatever jelly you choose should have a good balance of sweet and spicy.
- Red wine vinegar
- Brown Sugar
- Unsalted butter
- Molasses: I recommend using dark molasses for this barbecue sauce. You can use backstrap, but it will produce a slightly bitter after taste. If you do not have molasses, use dark corn syrup or pure maple syrup instead.
- Chili powder: This tomato-jalapeno barbecue sauce recipe calls for standard American chili powder.
- Granulated garlic: substitute with garlic powder.
- Salt and black pepper
- Liquid smoke (optional): Here we go. The great liquid smoke debate. Some folks are all for it. Others aren’t too fond of using it. If you aren’t fond of it, I recommend adding 1/2 teaspoon of smoked paprika to this tomato-jalapeno barbecue sauce.
How to Make It:
- To prepare the tomato-jalapeno barbecue sauce: combine all ingredients (except butter) in a medium saucepan.
- Bring mixture to a simmer over medium-high heat until jalapeno jelly and sugar dissolves. Reduce heat to low and simmer on low for 4-5 minutes, stirring often.
- Remove from heat and stir in butter.
- Let the sauce cool for 10 minutes before using.
- If making ahead of time, cool the the tomato-jalapeno barbecue sauce completely and store it in an airtight container in the refrigerator for up to one week after preparation.
- To use, baste onto ribs (or meat of choice) during the last 20-30 minutes of cooking time.
Tomato-Jalapeno Barbecue Sauce
Sweet, spicy, and smoky, this sauce adds a fantastic tomato-jalapeno flare to beef and pork ribs. This sauce can also be used on chicken.Print Pin
Servings: 7 servings
- 1 cup tomato sauce
- 1/2 cup jalapeno jelly
- 1/4 cup red wine vinegar
- 1/4 cup brown sugar (increase amount as needed)
- 2 tablespoons unsalted butter
- 1 tablespoon molasses
- 1 teaspoon chili powder
- 1/4 teaspoon granulated garlic (substitute with garlic powder)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon liquid smoke (optional)
- To prepare sauce, combine all sauce ingredients (except butter) in a medium saucepan. Bring mixture to a simmer over medium high heat until jalapeno jelly and sugar dissolves. Reduce heat to low and simmer on low for 4-5 minutes, stirring often.
- Remove from heat and stir in butter. Let sauce cool for 10 minutes before using. If making ahead of time, store cooled sauce in an air tight container in the refrigerator for up to one week after preparation.
- To use, simply baste onto ribs (or meat of choice) during the last 30 minutes of cook time. Do this every 10 minutes or so, until right before the meat has cooked through.
Photo by: HHLtDave5/Depositphotos Things to know about this recipe: Jalapeno Jelly: You can find jalapeno jelly at your local market, but you can also use a homemade jelly. If you are particularly fond of high Scoville peppers, then try using a habanero jelly. Keep in mind that whatever jelly you choose should be a sweet and spicy. Smoke: There is nothing more hotly debated than the use of liquid smoke. Some folks are all for it, while others aren’t too fond of using it. If you are in the latter grouping, then use a bit of smoked paprika or some smoked tea in the sauce.
Calories: 120kcal | Carbohydrates: 23g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 9mg | Sodium: 283mg | Potassium: 180mg | Fiber: 1g | Sugar: 21g | Vitamin A: 453IU | Vitamin C: 4mg | Calcium: 20mg | Iron: 1mg