Sweet & Smoky Blueberry Barbeque Sauce

First things first, reconstitute the ancho chile by placing it in the bottom of a heat-proof bowl and covering it with boiling water. Wrap the bowl in plastic wrap and let it sit for about 30 minutes to soften. When it’s reconstituted, remove the seeds and stem and chop roughly.

Add the blueberries, ancho, onion, garlic and a little bit of the ancho water to a food processor and process until smooth. Add to a sauce pot along with the ketchup, brown sugar, vinegar, cumin, chipotle, cayenne, salt and pepper. Add a little bit more of the ancho water to make the mixture fairly watery, then bring to a boil over medium-low heat. Allow to simmer, uncovered, stirring constantly, for about 30-4 minutes until the sauce reaches your desired consistency. I like mine thick and rich, so I let it go the full 45 minutes.

Serve hot, at room temperature, or cold with anything and everything you want!