Blueberry and Poblano Pepper Hot Sauce

Blueberry and Poblano Pepper Hot Sauce

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  • Each 1/4 cup serving
  • 120cal
  • 2.5g fat (0g sat)
  • 0mg chol
  • 160mg sodium
  • 24g carb
  • 2g fiber
  • 19g sugars
  • 1g protein

Ingredients

  • 1 tablespoon high-heat oil
  • 1/2 cup minced onions
  • 1 to 3 Poblano peppers, chopped (see note)
  • 3 cloves garlic, minced
  • 12 ounces blueberries
  • 1/4 cup apple cider vinegar
  • 1/2 cup brown sugar
  • Salt, to taste

Directions

Heat oil in a saucepan over medium-high heat. Add onions, peppers and garlic; cook until soft, about 5 minutes. Stir in blueberries, vinegar and sugar. Bring to a simmer, and cook until blueberries burst and sauce thickens slightly, about 10 minutes.

Let cool slightly then blend until smooth. Pass through a strainer and season with salt. Transfer to a clean glass jar and refrigerate for up to 2 weeks.

Special notes:

Use peppers to your taste and spice preference. For a less spicy sauce, remove the seeds from the peppers before cooking.