Roasted Blackberry-Jalapeño BBQ Sauce
Yields: About 2 cups
  • 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
  1. Preheat oven to 375°.
  2. In a small Dutch oven, stir together blackberries, jalapeño, onion, and brown sugar. Roast until tender, about 40 minutes.
  3. Add vinegars, Worcestershire, tomato paste, and salt; bring to a simmer over medium heat. Cook, stirring occasionally, until slightly thickened, about 15 minutes.
  4. 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