Ghost Pepper Blueberry Sauce

Ingredients

Blueberries

2 cups, fresh or frozen

Ghost peppers

1-2, depending on desired heat, stems removed and chopped

Sugar

1/2 cup

Lemon juice

2 tablespoons, freshly squeezed

Water

1/2 cup

Salt

1/4 teaspoon

Instructions

1. In a medium saucepan, combine the blueberries, chopped ghost peppers, sugar, lemon juice, water, and salt.
2. Place the saucepan over medium heat and bring the mixture to a boil, stirring occasionally to dissolve the sugar.
3. Once boiling, reduce the heat to low and let it simmer for about 15 minutes, allowing the blueberries to break down and the flavors to meld.
4. Remove the saucepan from heat and let the sauce cool for a few minutes.
5. Transfer the mixture to a blender or food processor and blend until smooth, adjusting the consistency with a little water if necessary.
6. For a smoother sauce, strain the mixture through a fine mesh sieve to remove any remaining solids, pressing with a spatula to extract as much liquid as possible.
7. Let the sauce cool completely before transferring it to a clean jar or bottle.
8. Store the sauce in the refrigerator for up to 2 weeks. Serve chilled or at room temperature.