Recipe: Blueberry BBQ Sauce

Blueberry Barbecue Sauce

Sweet or savory?  There are two variations of barbecue sauce to please most anyone. The jalapeno pepper used in this recipe contains large amounts of both Vitamins A & C.  Ingredients: 2 teaspoons canola oil 1/4 cup onion, minced 1 tablespoon Jalapeno chile pepper, minced 1/4 cup low carbohydrate catsup 1/4 cup rice wine vinegar 3 tablespoons brown sugar 3 tablespoons Dijon mustard 1 teaspoon hot sauce 2 cups blueberries, frozen Salt and freshly ground pepper Directions: Heat the oil in a nonreactive saucepan. Add the onion and jalapeño and cook over moderate heat, stirring, until wilted, about 3 minutes. Add the ketchup, vinegar, sugar, mustard and hot sauce and bring to a simmer. Add the blueberries and simmer over low heat, stirring until thickened, about 10 minutes. Puree the sauce in a blender or food processor until smooth. Pass through a strainer if desired and season with salt and pepper. Serve warm or at room temperature. This barbecue sauce freezes well. Variation:  For a less sweet, more traditional barbecue sauce, omit the brown sugar and add one teaspoon of Liquid Smoke. Note: Jalapeno peppers should be smooth skinned and have a bright green color. Dry brown lines do not mean the pepper is blemished, they indicate that the pepper is hot. Although this recipe contains sugar it should not be a concern to most surgical weight loss patients. When divided by 12 the sugar content is trace and a sweet sauce with protein will curb after dinner sweet cravings. Makes 12 servings. Per serving:  34 Calories; trace Protein; 1g Dietary Fiber; 6g Carbohydrate; 1g Fat (25.1% calories from fat); 0mg Cholesterol; 60mg Sodium.

Ohh that sounds good!  I wonder how it would be with roasted jalapeno?

I am not sure. That's the fun thing about trying new recipes and making little changes and tweaks to them! Enjoy!