1 tablespoon avocado oil
4 cloves of garlic, crushed
1 medium red onion, finely chopped
3 tablespoons water
1 pint blueberries, rinsed
2 cups tomato ketchup
2 tablespoons honey or agave nectar
2 tablespoons Dijon mustard (we used Victoria Armory apple brandy mustard)
1 teaspoon Worcestershire sauce
¼ teaspoon red chili flakes
Salt and pepper to taste
1. Add oil to saucepan and over medium-high heat, add onions and garlic. Cook until translucent and red onions should begin to lose its color. Remember to stir occasionally to avoid burning.
2. Reduce the heat to medium-low. Add the water and blueberries to the mixture to deglaze the pan and begin to mash the blueberries until the mixture breaks down.
3. Add remaining ingredients and let it simmer for 15 minutes until it begins to bubble. Let it cool and it can be used on any pork or chicken BBQ dishes.