Sweet and Spicy Cherry Habanero BBQ Sauce

1.In a medium saucepan, combine the pitted cherries and chopped habanero peppers. Cook over medium heat for about 5 minutes, stirring occasionally, until the cherries start to soften.

2.Add the ketchup, apple cider vinegar, brown sugar, honey, Worcestershire sauce, smoked paprika, garlic powder, onion powder, salt, and black pepper to the saucepan. Stir well to combine all the ingredients.

3.Bring the mixture to a simmer, then reduce the heat to low. Let it cook for about 20-25 minutes, stirring occasionally, until the sauce thickens and the flavors meld together.

4.Remove the saucepan from heat and let the sauce cool slightly. For a smoother texture, you can blend the sauce using an immersion blender or transfer it to a blender and puree until smooth.

5.Taste the sauce and adjust the sweetness or heat level if necessary by adding more honey or habanero peppers.

6.Once cooled, transfer the sauce to a clean jar or bottle and refrigerate. The sauce can be stored in the refrigerator for up to 2 weeks.