Try this recipe with grilled chicken, a slow roasted beef brisket, or pork shoulder!

Makes 3 cups of sauce

Ingredients:

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

Directions

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.

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