Use this sauce the same day it is made.

2 teaspoons vegetable oil
1/4 cup minced onion
1 tablespoon minced jalapeño chile
1/4 cup catsup
1/4 cup rice vinegar
3 tablespoons light brown sugar
3 tablespoons Dijon mustard
1 teaspoon Tabasco sauce
2 cups fresh or frozen blueberries

Heat oil in a nonreactive saucepan. Add onions and chile and cook over moderate heat stirring until wilted, about 3 minutes.

Add catsup, vinegar, sugar, mustard and Tabasco sauce and bring to a simmer. Add blueberries and simmer over low heat, stirring until thickened, about 10 minutes.

Purée the sauce in a blender or processor until smooth. Pass through a strainer and season with salt and pepper.

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