Try this recipe with grilled chicken, a slow roasted beef brisket, or pork shoulder!
Makes 3 cups of sauce
3 ripe pears, peeled, cored and roughly chopped
1 jalapeno, seeded and roughly chopped (use the seeds for a hotter sauce)
½ yellow onion, roughly chopped
3 garlic cloves, peeled
6 oz tomato paste
¾ cup apple cider
½ cup apple cider vinegar
2 tablespoons worcestershire sauce
½ teaspoon celery seeds
½ teaspoon dry mustard
Pinch of sea salt
Pinch of black pepper
1 BOU Chicken Bouillon cube (or beef!)
2 tablespoons honey***
Place all of the ingredients, except the BOU cube and the honey, into a blender. Blend until smooth.
Transfer the blended mixture into a medium pot. Bring to a boil, the lower to a simmer.
Add the BOU cube to the pot and whisk until it has dissolved.
Cover the pot and let the sauce simmer on low heat for 30 minutes, stirring about every 5 minutes.
Remove from the heat and stir in the honey.