By Damion |
May 20, 2013 11:36 am
-
2 teaspoons vegetable oil
-
1/4 cup onion, minced
-
1 tablespoon fresh jalapeño pepper, seeded and minced
-
1/4 cup ketchup
-
1/4 cup rice wine vinegar
-
3 tablespoons light brown sugar
-
1 tablespoon Dijon mustard
-
1 teaspoon cayenne pepper sauce (Tabasco)
-
2 cups fresh blueberries
-
kosher salt to taste
-
freshly ground pepper to taste
-
1
Heat oil in a non-reactive saucepan over medium heat. Add the onion and jalapeño, stirring until wilted, about 3 minutes.
-
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.
-
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.