Spicy & Sweet Blueberry Serrano Sauce Recipe Is the Sauce of Summer by Chef Gigi
If you don't like things too spicy, remove the seeds of the serrano. For more fire, leave the seeds in. And for even more excitement, replace the serrano with a habanero.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
- 1 teaspoon neutral-tasting oil
- 1 small yellow onion, large dice
- 2 cloves fresh garlic, cleaned
- 1 serrano chili, cleaned and sliced into small dice
- 3 cups fresh blueberries, at room temperature
- 1/2 lemon, zested and juiced
- 1 tablespoon maple syrup
- 2 tablespoons balsamic vinegar
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cumin
Here's how to make it:
- In a small saucepan, heat the oil on low heat. Add the onions and sauté until brown and caramelized, about 4 to 5 minutes.
- Add the garlic and serrano and cook for an additional 1 to 2 minutes.
- Add the remaining ingredients and cook until blueberries become soft, about 8 to 10 minutes. Stir occasionally to avoid scorching, and slowly reduce to a thicker syrup-like consistency. Remove from heat and slightly cool.
- Place the blueberry mixture into a blender. Process until smooth. Remove and run through a fine sieve. Place sauce into an airtight container and pop into the fridge until ready to use.
Need help converting cooking and baking measurements? Here are some handy kitchen conversion charts.
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