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Blueberry Barbecue Sauce

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  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
  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.
Make Ahead The sauce can be refrigerated for up to 1 day. Serve With Any kind of beefsteak, hamburgers, pork chops, chicken.
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