Apple Habanero BBQ Sauce
This apple habanero BBQ sauce delivers a rich balance of sweet, smoky, and fiery flavors. Fresh apples and apple juice bring a gentle fruit sweetness that softens the sharp heat of habanero peppers.Smoked paprika adds depth, while mustard and Worcestershire sauce create a savory backbone. Onion and garlic powder build a warm, rounded base, and ketchup thickens the sauce smoothly.
Equipment
- Medium to large saucepan
- Cutting board
- Sharp knife
- Wooden spoon or silicone spatula
- Measuring cups and spoons
- Blender or immersion blender
- Fine mesh strainer
Ingredients
- 3 ½ cups apple juice
- 3 medium apples peeled, cored, and finely chopped
- 4 habanero peppers stems removed (seeded for less heat, optional)
- 1 large yellow onion finely chopped
- 2 teaspoons ground mustard
- 1 tablespoon smoked paprika
- 2 teaspoons garlic powder
- ½ cup ketchup
- 1 tablespoon Worcestershire sauce
- 6 caramel cream candies unwrapped
Instructions
- Start by placing the apple juice, chopped apples, habaneros, and onion into a medium saucepan over medium heat. Bring everything up to a gentle boil, then lower the heat and let it simmer. Stir occasionally and cook for about 20 minutes, or until the apples and onions are soft and fully cooked down.
- Once the base has softened, add the ground mustard, smoked paprika, garlic powder, ketchup, and Worcestershire sauce. Stir well so all the seasonings are evenly mixed throughout the sauce.
- Next, add the unwrapped caramel creams directly into the pan. Keep the sauce simmering for another 15 minutes, stirring frequently to prevent sticking, until the caramels have completely melted and the sauce begin to thicken.
- Remove the pan from the heat and blend the mixture until smooth using a blender or immersion blender. If you want a very smooth, refined texture, strain the sauce through a fine mesh strainer.
- Pour the blended sauce back into the saucepan and return it to low heat for about 5 minutes. Taste and adjust the seasoning if needed. Once finished, remove from heat and allow the sauce to cool before serving or storing.
Notes
Note: For less heat, remove the seeds from the habaneros or use fewer peppers. This sauce thickens as it cools. Add a splash of apple juice if you prefer a thinner consistency.