Ingredients

1. 2 teaspoons vegetable oil
2. 1/4 cup minced onion
3. 1 tablespoon minced fresh jalapeño chile, seeded
4. 1/4 cup ketchup
5. 1/4 cup rice wine vinegar
6. 3 tablespoons light brown sugar
7. 3 tablespoons Dijon mustard
8. 1 teaspoon Tabasco
9. 2 cups fresh or frozen blueberries
10. Salt and freshly ground pepper

Directions

1. Heat the oil in a nonreactive saucepan. Add the onion and jalapeño 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.
2. 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. 
3.  

Make Ahead

The sauce can be refrigerated for up to 1 day.

Serve With

Any kind of beefsteak, hamburgers, pork chops, chicken.