Ketchup doesn’t have to be limited to tomatoes. This blueberry ketchup gets some spice from chipotle chilies. Try it with roasted sweet potato wedges, grilled fish, duck or chicken.
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.
