Recipes
Homemade Apple Jalapeño BBQ Sauce is perfect on pork, ribs, or chicken. Made with Musselman’s Apple Pie Filling and Cider Vinegar.
Step 1
Combine apple pie filling, vinegar, onion, cilantro, chipotle, jalapeños, chili powder, salt, and cumin in a medium saucepan. Bring to a boil, reduce heat and simmer, uncovered, 15 minutes or until jalapeños are tender. Remove from heat.
Step 2
Use an immersion blender to blend the mixture in the saucepan, or cool slightly and transfer to a food processor or blender. Cover and blend until smooth.
Step 3
Return to saucepan (if needed) and whisk in tomato paste, molasses, mustard and Worcestershire sauce. Bring to a boil. Reduce heat and simmer, uncovered, 15 minutes, or until sauce thickens to desired consistency. Season chops with 1/4 teaspoon salt and the pepper.
Step 1
In large skillet, heat oil over medium-high heat. Add chops and cook 5 minutes, turning once, until nicely browned.
Step 2
Add 1½ cups of Apple Jalapeño Barbecue Sauce. Bring to boil. Reduce heat, cover and simmer 15 minutes, or until pork is tender.
Step 3
Refrigerate any unused barbecue sauce up to 2 weeks.
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