1largeJalapeno Chile Pepper, stem and seeds removed, diced
½cupTennessee Sour Mash Whiskey or Bourbon Whiskey
½cupKetchup, homemade or purchased
1/3cupApple Cider Vinegar
½teaspoonHot Smoked Paprika
¼cupDark Brown Sugar
3cupsfresh Blueberries(frozen, thawed blueberries may be substituted)
1teaspoonPure Vanilla Extract
In a large saucepan over medium-high heat, add the canola oil. Warm until ripples are visible on the oil’s surface then add the onion. Sauté until the onion is softened and the color has lightened (about 3-4 minutes).
Add the garlic and jalapeno. Sauté for 2 minutes.
Carefully pour in the whiskey (it will splatter) and stir quickly to deglaze the pan. Add the remaining ingredients EXCEPT the vanilla extract. Stir to fully combine.
Lower the heat to medium or medium-low to allow a low simmer of the sauce. Simmer for 30 minutes, periodically pressing on the blueberries with the back of a heavy cooking spoon or potato masher to smash them.
Remove from heat and allow to sit 5 minutes. Stir in the vanilla extract. Process in batches through a blender or using an immersion (stick) blender, puree the sauce until smooth. Allow to cool slightly then place in a glass jar with lid and refrigerate until fully chilled. May be used for up to two weeks if kept sealed in the refrigerator.