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Saute the onions and jalapeno in olive oil over medium-high heat in a small
saucepan until limp, 2 to 3 minutes. Add the remaining ingredients and cook
at a low boil for 15 minutes, stirring often. Puree the sauce in a blender
or food processor until smooth.
Per serving: 45.8 calories; 1.1 g fat (19% calories from fat); 0.7 g
protein; 9.6 g carbohydrate; 0 mg cholesterol; 35 mg sodium
1 ts Olive oil
1/4 c Chopped onions
1 Jalapeno; seeded and chopped
1 pt Fresh blueberries
2 tb Rice wine vinegar
1 1/2 tb Dark brown sugar
1 tb Dijon mustard
1/4 c Water
6 Servings