Smoked Hickory Jalapeño BBQ Sauce Recipe
2 Cups ketchup
1 Cup water
⅓ Cup vinegar
¾ Cup dark brown sugar
3 Tbsp lime juice
1 Tsp salt
1 Tsp paprika
½ Tsp cumin
½ Tsp ground coriander
½ Tsp black pepper
2 Garlic cloves
½ Red onion, peeled and roughly chopped
4-6 Jalapeño peppers, cored and roughly chopped
Set the smoker to 250ºF using Hickory wood bisquettes.
Place all ingredients into a food processor and pulse until the sauce has a smooth consistency.
Pour the sauce into a foil lasagna pan, or other container that can go in the smoker. Place on a smoker rack.
Place the sauce in the smoker and cook for 3 hours, stirring the sauce after each hour.
After smoking, stir in a little water if the sauce is thicker than desired.
Store in an airtight container in the fridge for up to 2 weeks.
The strong and sweet flavour of Hickory Bisquettes make it one of the more popular woods for smoking, and especially pairs well with poultry, beef, pork, game, water fowl, nuts, and cheese.Shop Now