I was supposed to take part in this month's Crazy Ingredient Challenge which was Blueberries and Tofu, but things went wrong. Like the tofu. The only thing that went right was the blueberry part. I thought a crispy baked tofu sounded good, but once it was done I realized I had completely under-seasoned the panko breadcrumbs I dipped the tofu in, and to be honest, it was quite awful. The blueberries I made into a dipping sauce with habanero pepper and we all thought it was really good, but it was too late to do anything about the tofu. Unfortunately for me, I tend to procrastinate, and so I was making this recipe at 6:30 PM when the post was due at 10 AM the next day! Then, my daughter's God-mother was over and using my computer to take an online test for a new job, and it took much longer for her to finish than I expected. I wouldn't have been able to start my post until 10 PM, even if the tofu was good. So, I gave up for the night realizing the dipping sauce would go great with other things.
I had the idea for this dipping sauce since I first heard the challenge, and it tastes exactly like I hoped it would! It's a fabulous mix of sweet and hot! I think it would be fabulous for dipping the Jalapeno Cheddar Bites I made a few months ago in, or with Mozzarella Sticks!
Tell me, what do you plan on trying it with? Or, if you have tried it, what did you think it was good with?
Blueberry Habanero Dipping Sauce
Ingredients
- 1 pint blueberries
- 1 small habanero pepper
- ½ cup granulated sugar
- 2 Tablespoon fruit pectin not instant!
Instructions
- In a medium bowl, crush the blueberries with the back of a large spoon. Pour into a medium saucepan.
- Cut the habanero pepper in half and remove the seeds ( you might want to wear plastic gloves, or make sure to wash your hands WELL after handling!). Dice fine. It should equal about 1 tablespoon, if you have much more reserve it for another use.
- Add the diced habanero to the saucepan along with the blueberries, add enough water to just cover the blueberries, then stir in the sugar and fruit pectin. Bring to a boil, reduce heat and cook for 15 minutes, stirring often.
- Purée using an immersion blender, or carefully pour the hot liquid into a blender or food processor and purée. Allow to cool slightly, then pour into containers, cover, and refrigerate until chilled.
Nutrition
duffy dennis says
To a long gone thread, This is the only way to eat fried cheese curds!
Jen Robinson says
If I want a dipping sauce, I don't want it thick. Why aff pectin?
Bernadette says
Hi Jen, I'm sorry I didn't get to reply right away. I used pectin because I wanted the sauce to stick to whatever I was dipping. Without it the blueberries and habanero sauce would be too thin.
Bresha Turner says
Hello,
My name is Bre. I was first introduce to the blueberry habanero sauce a couple of years ago. I went to the Improv in Tampa, Fl and ordered wings. Oh my sweet Jesus! The best thing I've ever had. Unfortunately, I haven't had them since. I went so far as to call them to see if I can just purchase their sauce from them, but I didn't get through. Now, I'm going to attempt to make my own. Thanks so much for the recipe.
Bernadette says
Great! If you make it I would love to know what you think.
Adyn says
I, too, had my first 'blueberry-habanero' experience with chicken wings at the Improv in Tampa, FL a few yeras ago and have been craving it ever since. Will definitely try this recipe to serve with air-fried wings. Can't wait!
Jodie White says
Has anyone ever canned this sauce before? And if so how did you can it. Pressure cooker or hot water bath?
Bernadette says
Hi Jodie! I'm so sorry I missed your question! I haven't tried canning it, to be honest I don't do canning, but I imagine it would be the same way jelly is canned.
Vicki says
I'm going to try this with pork and apple meatballs, or as a sauce over pork. Pork and blueberries are made for each other.
Bernadette says
Sounds great!!
Rachel says
I'm very new to the pectin world: is this liquid pectin, or dry, or does it matter?
Bernadette says
Hi Rachel,
It's dry fruit pectin, you can find it by the canning supplies usually. Let me know how you like it!
Becca from ItsYummi! says
I can't even imagine all of the awesome things this sauce could be used with! First on my list is chicken, I think!
Bernadette says
Oh, wow, that sounds good!
Kelster says
I served the rest of my tofu with a very very spicy sauce. I was trying not to taste any tofu. I'll be sure to try this sauce. But not with tofu.
Bernadette says
Lol! That's funny 🙂
Becca from ItsYummi! says
You rock my world for even ATTEMPTING to work with that gross "food" known as tofu...LOL
This sauce, on the other hand, looks and sounds amazing! I bet you're right... it would be a killer dip for cheese sticks!
Bernadette says
I've eaten tofu many times before and if it's done right I don't think it's that bad, but I was in too much of a hurry and didn't think my seasonings through enough. I'll be honest, it really was horrible.