Blueberry barbecue sauce for summer grilling.

1. Blueberry Barbeque Sauce
2 Tsp vegetable oil
¼ Cup minced onion
1 Tbsp minced fresh jalapeño chile, seeded
¼ cup ketchup
¼ cup rice wine vinegar
3 Tbsp light brown sugar
3 Tbsp Dijon mustard
1 Tsp Tabasco
2 Cups fresh or frozen blueberries
Salt and freshly ground pepper
¼ Tsp fresh lemon juice
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 if you want a smooth thin sauce - or leave sauce in
its thickened state just after cooking. Season with salt and pepper.
Add 1/4 tsp lemon juice to brighten the flavor.
Serve at room temperature.
Notes:
• The sauce can be refrigerated for up to 1 day.
• Try substituting other fruits for the blueberries, like nectarines,
peaches, cherries, etc.!
Robert McGrath, Windows on the Green