Blueberry Barbecue Sauce
2 tsp. vegetable oil
1/4 cup minced onion
1 Tbsp. minced fresh jalapeno chile; seeded
1/4 cup ketchup
1/4 cup rice wine vinegar
3 Tbsp. light brown sugar
3 Tbsp. Dijon mustard
1 tsp. Tabasco
2 cups blueberries; frozen or fresh
Salt
Fresh ground pepper
Heat the oil in a non-reactive saucepan. Add the onion and jalapeno and cook
over moderate heat, stirring, until wilted, about 3 minutes. 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. Puree the sauce in a blender or food processor until smooth. Pass
through a strainer and season salt and pepper. Serve at room temperature.
Use on: Any kind of beefsteak, hamburgers, pork chops, chicken
Make Ahead: The sauce can be refrigerated for up to one day
Yield: About 1 1/2 cups
Source: Food and Wine Magazine
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