My name is Donna and I am a blackberry-aholic.
My obsession started during my days living in Oregon. When blackberry season hit, I could hardly drive down the road without stopping and picking blackberries that grew on the sides of the road. I am not making this up. I even stashed old pillowcases in my car for such “emergencies.”
So, I use blackberries whenever and however I can.
This recipe combines my love of blackberries with my love of spicy southwest food: blackberries and jalapenos are a match made in heaven, IMHO.
This recipe is easy enough for a weeknight, but will make you feel like it’s a Saturday night.
Why, oh WHY does summer (a.k.a. blackberry season) have to end???
– posted by Donna
1 tablespoon olive oil
1 cup diced onion
2 minced jalapenos peppers
3 tablespoons grated fresh ginger
1 large jalapeno, minced
1 pound of blackberries (chop up the large ones)
2 tablespoons honey
1 tablespoon apple cider vinegar
Pinch of salt
Saute the onion in oil in a medium sauce pan for about 3 minutes over medium high heat.
Add all remaining ingredients and cook down until thickened, about 20 minutes.
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