Ingredients
SERVINGS: 2 Cup(s)
- 1 tbsp extra-virgin olive oil
- ¼ cup finely chopped white or yellow onion
- 3½ cups fresh blueberries
- 3 tbsp chopped canned chipotle chilies in adobe sauce (about 2 chilies)
- Zest and juice from one lime
- 1 tbsp finely chopped peeled fresh ginger
- ¼ cup red wine vinegar
- ¼ cup brown sugar
- ¼ tsp salt
Instructions
Heat olive oil in a 2-quart Dutch oven or heavy saucepot. Add onion. Saute until onions are translucent, about 3 minutes. Add remaining ingredients. Bring to a boil. Reduce heat and simmer for 35 to 40 minutes or until mixture is reduced by one-third.
Let cool slightly. Puree mixture in a food processor. Store in a container. Refrigerate up to three weeks or place in sterilized jars and process for canning.