Warm a little olive oil in a medium saucepan over medium heat. Add the chopped jalapeños and cook them for 2–3 minutes, stirring now and then. They should soften and release a nice aroma—this step takes the edge off their raw heat while bringing out their flavor.

Next, add the cherries (no need to thaw if you’re using frozen), along with ketchup, apple cider vinegar, molasses, and water. Stir well and bring everything to a gentle simmer.

Once it’s simmering, mix in the brown sugar, Worcestershire sauce, smoked paprika, garlic powder, onion powder, salt, and black pepper. Keep the sauce bubbling softly for about 15 minutes, stirring here and there, until the cherries start to break down and the sauce thickens a bit.

Take the pan off the heat and blend the sauce until smooth—either with an immersion blender right in the pot or by carefully transferring it to a regular blender. If it feels too thick, add a little water, one spoonful at a time, until you like the consistency.

Let the sauce cool completely before pouring it into a clean jar or container. Store it in the fridge for up to two weeks. The flavors will actually get better after a day or two, so it’s worth the wait.