Blueberry Chipotle Lime Ketchup

This ketchup works well with grilled fish, duck and chicken. Roasted sweet potato wedges are also delicious with this spicy fruit ketchup.

1 Tbsp. olive oil
¼ cup white or yellow onion, finely chopped
3½ cups fresh blueberries
1 Tbsp. fresh ginger, peeled and finely chopped
3 Tbsp. chipotle chiles in adobe sauce, chopped (about 2 chiles)
1 lime, freshly juiced and zested
¼ cup red wine vinegar
¼ cup packed brown sugar
¼ tsp. sea salt

Heat olive oil in a 2-quart Dutch oven or heavy saucepot. Add onion and sauté until translucent, about 3 minutes. Add all remaining ingredients. Bring to a boil. Reduce heat to a simmer. Simmer 35 to 40 minutes or until mixture is reduced by one third.

Let mixture cool slightly. Purée ketchup mixture in a food processor. Store in a container and refrigerate up to 3 weeks or place in sterilized jars and process for canning.

Makes 2 cups.