On Fri, 24 Jun 2016 05:29:38 -0400, Gary > wrote:

>Janet B wrote:
>>
>> I've been doing thick tomato based sauces and I just
>> want to change it up for a bit.
>
>See what you think about this one.
>I've made it before and I like it.
>----------------------------------
>Blueberry Barbecue Sauce
>
>2 tsp. vegetable oil
>1/4 cup minced onion
>1 Tbsp. minced fresh jalapeno chile; seeded
>1/4 cup ketchup
>1/4 cup rice wine vinegar
>3 Tbsp. light brown sugar
>3 Tbsp. Dijon mustard
>1 tsp. Tabasco
>2 cups blueberries; frozen or fresh
>Salt
>Fresh ground pepper
>
>Heat the oil in a non-reactive saucepan. Add the onion and jalapeno
>and
>cook over moderate heat, stirring, until wilted, about 3 minutes.
>Add
>the ketchup, vinegar, sugar, mustard and Tabasco and bring to a
>simmer.
>Add the blueberries and simmer over low heat, stirring until
>thickened,
>about 10 minutes. Puree the sauce in a blender or food processor
>until
>smooth. Pass through a strainer and season salt and pepper. Serve at
>room temperature.
>
>Use on: Any kind of beefsteak, hamburgers, pork chops, chicken
>Make Ahead: The sauce can be refrigerated for up to one day
>
>Yield: About 1 1/2 cups
>
>Source: Food and Wine Magazine
>
>----
thanks, Gary. That sounds really good. I have copied and saved it.
It seems to me it would spark up everyday pork chops
Janet US