Finely chop the jalapeno (if using); combine the Herb and Spice Blend together thoroughly.
Whisk all the wet ingredients together in a saucepan over medium heat and bring to a simmer. Add the Jalapeno (if using) and the Herb ad Spice Blend, whisk to incorporate all the all ingredients.
Return the sauce to a simmer. Reduce the heat to maintain a low simmer for about 15 to 20 minutes.
This can be served right away or kept in an airtight jar in the refrigerator for 2 weeks.
Notes
This recipe makes about 3 ½ cups of BBQ Sauce. Cane syrup substitute? Try molasses, corn syrup, dark brown sugar, honey or maple sugar. Each will offer a different sugar level and flavor profile, so start with a little and adjust for taste,If you want a little more kick, finely chop a jalapeno pepper. For extra spicy, leave the seeds in, for less heat, remove the seeds. You can throw them in raw or do a quick saute' to soften the peppers. A substitute for the jalapenos would be red pepper flakes. If you want no heat, leave out the jalapeno and the cayenne pepper. Leftover BBQ Sauce can be stored in the refrigerator for about 2 weeks.This BBQ Sauce can be frozen. Make sure to let the sauce cool completely, then place it in an airtight container with a little headroom for expansion. This sauce will maintain its quality for up to 3 months in the freezer.To defrost, set in the fridge overnight, or submerge in cold water until defrosted.