2 teaspoons vegetable oil
1/4 cup minced onion
1 tablespoon minced jalapeño chile
1/4 cup catsup
1/4 cup rice vinegar
3 tablespoons light brown sugar
3 tablespoons Dijon mustard
1 teaspoon Tabasco sauce
2 cups fresh or frozen blueberries Heat oil
in a nonreactive saucepan. Add onions and chile
and cook over moderate heat stirring until wilted,
about 3 minutes.
Add catsup, vinegar, sugar, mustard and Tabasco
sauce and bring to a simmer. Add blueberries and
simmer over low heat, stirring until thickened,
about 10 minutes.
Purée the sauce in a blender or processor
until smooth. Pass through a strainer and season
with salt and pepper.
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