After a day of picking wild blueberries, who can wait for jam or pies? You want a fast recipe you can enjoy right now. Try blueberry chamoy—a Mexican-style fruity hot sauce that goes great with a plate of meaty, post-harvest quesadillas. This recipe is featured in The Savory Moment podcast, Episode 5 of Season 1.
Wild Blueberry Chamoy
Makes about ¾ cup
1-2 tablespoons thick hot sauce such as Pico Pica
2-3 tablespoons any jam
½ cup blueberries
Optional: ½ teaspoon chili powder
Blend well. Drizzle over quesadillas, tacos, enchiladas, fresh fruit, and any other dish where you want a lively meet up of spicy-sweet + savory.
This recipe is featured in The Savory Moment. Listen here!