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.
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