In a small dutch oven or pan, on medium heat, add olive oil, onion, garlic, pinch of salt and pepper and cook until translucent.
About 3-5 minutes. Make sure the garlic does not burn.
Add brown sugar, apple cider vinegar, Dijon mustard, chipotle peppers, cumin, bourbon, tomato paste mix and bring to a slow simmer.
Add blueberries, stir and crush them with a potato masher or spoon.
Allow the sauce to simmer on low heat and stir and continue to crush berries.
At first the sauce will be watery but as it continues to cook, it will thicken. Cook between 30 – 45 minutes depending on your desired consistency.
At this point, the berries will have broken down, but you can certainly strain the sauce to remove fruit and chile pulp or leave as is. I like to leave it as is, chunky with the berry pulp.
This Blueberry Bourbon Chipotle BBQ Sauce can be refrigerated up to 3 days. If you have a large gathering, you can make this the day before and warm through before serving. Best served warm.
Notes
This sauce can stain fabrics. I suggest using paper napkins.
Nutrition
Calories: 132kcal
Nutritional information is calculated online and should be used as a guide.