2 teaspoons vegetable oil 1/4 cup minced onion 1 tablespoon minced jalape?o chile 1/4 cup catsup 1/4 cup rice vinegar 3 tablespoons light brown sugar 3 tablespoons Dijon mustard 1 teaspoon Tabasco sauce 2 cups fresh or frozen blueberries
Heat oil in a nonreactive saucepan. Add onions and chile and cook over moderate heat stirring until wilted, about 3 minutes.
Add catsup, vinegar, sugar, mustard and Tabasco sauce and bring to a simmer. Add blueberries and simmer over low heat, stirring until thickened, about 10 minutes.
Pur?e the sauce in a blender or processor until smooth. Pass through a strainer and season with salt and pepper.
