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