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Categories:
vegetable oil onion jalapeno chile ketchup rice wine vinegar light brown sugar mustard Tabasco blueberries salt
Viewed: 17 - Published at: 8 years agoIngredients
- 2 teaspoons vegetable oil
- 1/4 cup minced onion
- 1 tablespoon minced fresh jalapeno chile, seeded
- 1/4 cup ketchup
- 1/4 cup rice wine vinegar
- 3 tablespoons light brown sugar
- 3 tablespoons Dijon mustard
- 1 teaspoon Tabasco
- 2 cups fresh or frozen blueberries
- Salt and freshly ground pepper
Method
- Heat the oil in a nonreactive 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 with salt and pepper.
- Serve at room temperature.
