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.
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.