By Damion |
May 20, 2013 11:36 am
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2 teaspoons vegetable oil
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1/4 cup onion, minced
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1 tablespoon fresh jalapeño pepper, seeded and minced
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1/4 cup ketchup
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1/4 cup rice wine vinegar
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3 tablespoons light brown sugar
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1 tablespoon Dijon mustard
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1 teaspoon cayenne pepper sauce (Tabasco)
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2 cups fresh blueberries
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kosher salt to taste
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freshly ground pepper to taste
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1
Heat oil in a non-reactive saucepan over medium heat. Add the onion and jalapeño, stirring until wilted, about 3 minutes.
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2
Add the ketchup, vinegar, sugar, mustard and Tabasco and bring to a simmer. Add the blueberries and simmer over low heat, stirring until thickened, about 10 minutes.
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3
Purée the sauce in a blender or food processor until smooth. Pass through a strainer and season with salt and pepper. Serve at room temperature.
