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Blueberry Chili Hot Sauce

Remember those blueberries my husband and I picked this summer? Well, he had this brainstorm that they’d make a kickin’ hot sauce.

Ya know what? He was right!

I have to hand it to him…I never would have put blueberries and hot peppers together. It totally impressed me.

This recipe came together very quickly—the color is magnificent and the sauce is hot! And my husband uses it on everything. It’s amazing what a hot sauce lover will put the spicy stuff on—sandwiches, potatoes, veggies, you name it.

Me, I’m a lightweight when it comes to the hot stuff.  I’ve tried this one and it’s good. I just don’t think I’ll be putting in on my veggies.

Isn’t the color magnificent?

Blueberry Hot Sauce

Combine in a small pot over medium-high heat and bring to a simmer:

1 cup hot chili peppers*, stem and seeds removed and coarsely chopped
2 cups fresh or frozen blueberries, coarsely chopped
3 cloves garlic, chopped
¼ cup onions, diced
1 plum tomato, skin removed and diced
8 whole cloves
3/4 cup distilled white vinegar
½ teaspoon kosher salt.
4 teaspoons sugar

Once the mixture begins to bubble, reduce heat to low, cover and continue to simmer until peppers are tender—about 10 minutes.

Take the sauce off the heat and let it cool until it’s at a safe temperature for handling. Pour into a blender and purée.

Pour the sauce into a 2-cup size glass or ceramic bowl and let it sit (with loose paper towel on top) until cool.

The sauce may be used as a thick puree OR strain through a fine sieve or food mill if you prefer it more of a liquid hot sauce.

Keep refrigerated in a sealed jar. Will last up to three months. Makes about 1 ½ cups.

*The heat depends on the heat of the chilies you use. You can always replace some of the chilies with sweet red peppers if you’d like to tone down the heat.

To learn more about the variety and heat of chili peppers visit The Cook’s Thesaurus: Fresh Chile Peppers.


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Reader Comments (16)

Those chilies are beautiful and the sauce sounds divine :)

Yuri - I probably should have mentioned the peppers in the photo are ornamental peppers. I got them at a local farmers market. They are pretty--but not edible. My husband grows all his own hot peppers. -Nancy

Sep 25, 2011 | Unregistered CommenterUY

I love that this has blueberries in it! What a great combination of ingredients. On my "to-try" list! :)

Sep 25, 2011 | Unregistered CommenterRicki

What an amazing combination of flavors--very cool ... or hot! ;-) Those photos are gorgeous, Nancy. Kudos to your husband for the recipe!


Sep 25, 2011 | Unregistered CommenterShirley @ gfe

Seriously creative! I've never seen a hot sauce recipe like this before Nancy. I need your husband's help with recipe ideas!

Sep 25, 2011 | Unregistered CommenterAlisa

I'm SO there. I'd put it on everything too!!!! Looks great! Kudos to your hubbie!

Wow, I love the combination of flavors and the color is gorgeous too! So creative!

Sep 25, 2011 | Unregistered CommenterTracy

I'm with your husband - I love anything with a kick and would probably slather this on everything. Never would have thought about putting these two ingredients together!

This sounds utterly fantastic!

Nancy, what a wonderful way to use up those left over blueberries! I think I would use this sauce on so many things! I am even more impressed that your husband came up with this creative idea!! ;0)

This sounds amazing, Nancy! I know my hubby would love it, and I'm thinking it would be pretty fantastic on a grilled pork or chicken dish!

Wow that is one beautiful looking Chile sauce :)

Sep 26, 2011 | Unregistered CommenterJerry

What an inspired idea! I think this would be nice with some spices like star anise in it too, love the chili, the more the better!

Sep 28, 2011 | Unregistered CommenterInTolerant Chef

Hi Nancy! I'm a lightweight when it comes to the hot stuff, too. My hubby is like yours, he loves it.

Your pics are gorgeous!


That's a beautiful sauce, Nancy. I'm the spicy-food lover in our house and hubby is the lightweight. He is the pepper grower, though. I still have bags of blueberries in my freezer from the farmers market this summer, but they go in smoothies mostly. I may have to dip into my stash and make a small batch for me.

why whole cloves? why not ground (which is easier to find year round)?

Elaine, I guess you could try the ground cloves. Probably works fine.

May 18, 2013 | Unregistered CommenterElaine

thank you for sharing this to me is very interesting.....

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