In a food processor or blender, add 3 cups blueberries, 4 chipotle peppers in adobo sauce, ½ cup brown sugar, and 3 tbs molasses.
Pulse until smooth.
Cook on low heat for 15 to 20 minutes until sauce is thick.
Cool completely. Serve or refrigerate until ready to serve.
This recipe makes about 1 pint.You can use fresh blueberries for this recipe if they are in season. Otherwise, use frozen. They are picked at their ripeness and because they are cooked down, there will be no difference in the sauce once made.Variation: For a vinegar based, thinner sauce, add 2 tbs of apple cider vinegar.