Hickory Smoked Jalapeno BBQ Sauce

You can use this BBQ sauce on E.V.E.R.Y.T.H.I.N.G.  Steaks, snags, kebabs, tacos and fajitas, even the honorable lamb chop will thank you for it!

Bonus:  Super easy to make!  This recipe uses ingredients you will already have in the pantry and fridge.


Jalapeños are easy to find these days, most supermarkets sell them fresh almost all year round.  Better still why not grow you own?  The kids will love growing and picking them and you’ll have an endless supply to add to your tex-mex recipes.

Recipe courtesy of Bradley Smoker Canada.



  1. 2 cups ketchup
  2. 1 cup water
  3. 1/3 cup vinegar
  4. 3/4 cup dark brown sugar
  5. 3 tablespoons lime juice
  6. 1 teaspoon salt
  7. 1 teaspoon paprika
  8. 1/2 teaspoon cumin
  9. 1/2 teaspoon ground coriander
  10. 1/2 teaspoon black pepper 2 garlic cloves
  11. 1/2 red onion, peeled and roughly chopped
  12. 4-6 jalapeno peppers, cored and roughly chopped


  1. Set the smoker to 250F/121C using hickory wood bisquettes.
  2. Place all ingredients into a food processor and pulse until the sauce has a smooth consistency.
  3. Pour the sauce into a foil lasagna pan, or other container that can go in the smoker.
  4. Place the sauce in the smoker and cook for 3 hours, stirring the sauce after each hour.
  5. After smoking, stir in a little water if the sauce is thicker than desired.
  6. Store in an airtight container in the fridge for up to 2 weeks.

Smiddy’s Tip:  If you want to store the sauce for longer, heat it in a pot on the stove until it reaches a minimum of 100C and pour into sterilised pickling jars.  It will store perfectly in the fridge for several months.

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