Roasted Blackberry-Jalapeño BBQ Sauce
- 1 pound fresh blackberries
- 4 large jalapeño peppers, seeded and diced
- ½ cup diced sweet onion
- 2 tablespoons firmly packed light brown sugar
- 2½ tablespoons balsamic vinegar
- 2 tablespoons apple cider vinegar
- 2 tablespoons Worcestershire sauce
- 1½ teaspoons tomato paste
- ¼ teaspoon kosher salt
- ½ cup water
- Preheat oven to 375°.
- In a small Dutch oven, stir together blackberries, jalapeño, onion, and brown sugar. Roast until tender, about 40 minutes.
- Add vinegars, Worcestershire, tomato paste, and salt; bring to a simmer over medium heat. Cook, stirring occasionally, until slightly thickened, about 15 minutes.
- In the container of a blender, place blackberry mixture and ½ cup water, process until smooth. Gently press mixture through a fine-mesh sieve, discarding seeds. Cover and refrigerate for up to 1 month.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/charred-cardamom-spiced-chicken-wings/
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