Smokey Chipotle Blueberry Ketchup - Paleo

I recently learned that ketchup...original ketchup, was NOT made with tomatoes.  It is only in recent history that we started using tomatoes, originally making ketchup was a way to preserve certain fruits...mostly berries, like blueberries.

I found an old recipe for a spicy blueberry ketchup and immediately thought about using chipotle as the spice.  This pairs REALLY well with sweet potato fries, and pork sliders/burgers.

Try it! You might like it!

------------------------------

Here is what to do:

Smokey Chipotle Blueberry Ketchup

WHAT:

• 1 lb fresh blueberries
• 1/2 cup apple cider vinegar
• 1/2 cup honey (can also use maple)
• 1/8 onion - minced
• 1 chipotle in adobo (use the actual peppers and not the powder)
• 1 tsp ginger (fresh grated is best)
• 1/2 tsp salt
• 1/2 lime - zest and juice

HOW:

1. Dump all of the ingredients into a sauce pan.
2. Mix and stir until all are combined well.
3. Turn stove to high heat and bring to a boil, then reduce heat to medium to medium-high and simmer the berries for about 30-40 minutes. (It will thicken).
4. Remove from heat and LET COOL before pouring into a blender. (Alternately, you could use a stick blender (immersion blender).)
5. Taste and adjust seasonings.
6. Will keep in the fridge 1-2 weeks.

======================