2 tsp olive oil or EVOO Chipotle Olive Oil

1/4 cup minced onion

1 tbsp minced fresh jalapeno

1/4 cup EVOO Wild Blueberry Balsamic Vinegar

1 – 2 tbsp agave or to taste

1/4 cup Ketchup

3 tbsp Dijon mustard

2 cups fresh blueberries

sea salt and freshly ground black pepper to taste

Heat the oil in a saucepan. Add the onion and jalapeno and cook over moderate heat about 5 minutes. Add the ketchup, vinegar, agave, and mustard and simmer over low heat, stirring until thickened, about 10 minutes.

Puree the sauce in a blender until very smooth. Season to taste with sea salt and pepper. Serve at room temperature.