Ingredients for Bronco Berry Sauce By Todd Wilbur For Arby's Jalapeno Poppers
- Water
- Sugar
- Corn Syrup
- Fruit Pectin
- 1/8 cup cornstarch (or 1/8 cup Wondra flour)
- Vinegar
- Red Food Coloring
- Onion Powder
- 1/4 teaspoon cayenne pepper (or more, to taste)
- Garlic Powder
- 1/2 teaspoon paprika
- Red Bell Pepper
- Canned Jalapeno Pepper
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How to Make Bronco Berry Sauce By Todd Wilbur For Arby's Jalapeno Poppers
- Combine 1 cup granulated sugar, 1/2 cup ketchup, 1/4 cup apple cider vinegar, 2 tablespoons Worcestershire sauce, 1 tablespoon chili powder, 1 teaspoon ground cumin, 1/2 teaspoon paprika, 1/4 teaspoon cayenne pepper (or more, to taste), and 1/8 cup cornstarch (or 1/8 cup Wondra flour) in a small saucepan.
- Whisk the ingredients thoroughly until the sugar and cornstarch/Wondra are fully incorporated.
- Set the saucepan over medium-high heat. Cook uncovered, stirring frequently.
- Add 1/2 of a medium bell pepper, finely diced, and 1 tablespoon of minced jalapeno pepper (adjust to your spice preference). Bring the mixture to a rolling boil.
- Reduce the heat to low and simmer gently for 5-7 minutes, or until the sauce has thickened to your desired consistency. Stir frequently to prevent sticking.
- Remove the saucepan from the heat and let the sauce sit for 10 minutes. This allows the sauce to continue thickening.
- Stir the sauce well to ensure even consistency. Cover and allow the sauce to cool to room temperature before serving or chill until needed.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
354g
Fat
0g
Carbs
57g