Blueberry-Chipotle Barbecue Sauce

 

                    This is the perfect sauce to slather on top of any meat, especially if it's right off the grill. The sweetness from the blueberries plays off of the smoky heat of the chipotles and works well on grilled vegetables too.

Makes about 2½ cups

• 1 tablespoon olive oil
• 1 cup diced onion
• 2 cups fresh blueberries
• 2 chipotle peppers in adobo sauce (more if you like heat, less if you don't)
• ¼ cup molasses
• 1 can (6oz / 168gr) tomato paste
• 1 teaspoon salt
• 2 cups water
• 1 tablespoon honey
• 2 tablespoons raspberry vinegar

1. In a medium-size pot, heat the oil over medium heat ; sweat the onion until it softens slightly and becomes translucent, about 5 minutes.
2. Add the blueberries, chipotle peppers, molasses, tomato paste, salt, and water ; stir to combine, and then bring the mixture to a boil over high heat.
3. Once the mixture reaches a boil, reduce to a simmer over low heat for about 1 hour, or until the sauce thickens a bit and the onions have cooked through.
4. Let cool slightly and transfer to a blender ; purée the mixture until combined, about 1 minute.
5. Return the sauce to the pot and add the honey and vinegar ; season to taste with salt.
6. The sauce will keep in the refrigerator for about 2 weeks.

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