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Blueberries and jalapeno sauce for the BBQ

Author: Les Cultures de chez nous
Sauce aux bleuets et jalapenos pour barbecue
Preparation 5
Baking 25
Portions 6
Freezing No


  • 500 ml (2 cups) of fresh or frozen blueberries
  • 15 ml (1 tablespoon) of olive oil
  • 1 small red onion
  • 4 garlic cloves
  • 2 jalapeno peppers
  • 100 ml (1/2 cup) of bourbon (or Southern Comfort)
  • 100 ml (1/2 cup) of ketchup
  • 75 ml (1/3 cup) of cider vinegar
  • 30 ml (2 tablespoons) of brown sugar
  • 15 ml (1 tablespoon) of treacle
  • A pinch of Allspice
  • A pinch of ginger (optional)
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  • Heat oil at medium heat and brown minced onions. Add minced garlic and minced and seeded peppers. Mix for about 30 seconds.
  • Add bourbon and rise heat to boil. Reduce until liquid almost evaporates (which is for about 5 minutes).
  • Add bluebrries (if frozen, no need to be thawed before use), ketchup, cider vinegar, brown sugar, treacle and spices. Simmer 20 minutes, until the sauce lightly thickers.
  • Serve with beef, chicken or pork over BBQ (or with any other type of meat, but no fishes). This recipe results of 2 cups and can be kept 2 to 3 weeks refrigerated.

Chef's notes