Blueberry Chipotle Barbecue Sauce

It’s just about the most seasonal thing you can make! This sweet, spicy, barbecue sauce can also be used as a marinade for animal protein or veggies, prior to grilling. Throw in a handful of extra blueberries right at the end to give the sauce some texture and pop!

2 tsp olive oil

¼ c onion, minced

1 clove garlic, minced

Salt and freshly cracked pepper

½ c brown sugar

¼ c apple cider vinegar

1 tbsp Dijon mustard

2 tbsp chipotle peppers in adobo sauce, chopped

2 tsp cumin

3 cups fresh blueberries

Heat oil in saucepan over medium heat. Add onion and garlic and season with salt and pepper. Cook until fragrant and translucent, 3-5 minutes.

Stir in brown sugar, apple cider vinegar, mustard, chipotle peppers in adobo sauce and cumin. Add blueberries and gently crush with spoon. Simmer over low heat, stirring until thickened, about 15-20 minutes.

Using an immersion or regular blender, puree sauce to create a smooth consistency. Strain through sieve or fine mesh colander if you want a smooth sauce. Or skip this step if you don’t really care!

Sauce may be used right away or stored in an airtight container in the refrigerator after cooling completely. Delicious served with grilled steak, salmon, or chicken.

About the Chef

Stephanie Goldfarb is a Chicago-based chef and national food television personality specializing in seasonal, globally-inspired cuisine. Recognized as the winner of Food Network’s America’s Best Cook competition, and a celebrity chef on Kitchen Inferno and NBC’s Food Fighters, Goldfarb delivers unique and relatable culinary experiences to discriminating and casual diners alike. As the owner of the successful Seven Species Supper Club & Catering, she enjoys the challenge of building brand new menus each month that inspire both repeat clients and newcomers, and seeks opportunities to utilize new ingredients, techniques, and approaches in accessible ways.