Recipe by Lauryn Smith for Wyman's
Let your olive oil warm up over medium heat and add onion, jalapeno, and garlic. Cook until the onions are golden.
Stir in the tomato paste until combined, and then add the coffee and red wine vinegar. Cook this for about 10 minutes, until the coffee and vinegar have reduced by about half.
Add 2 cups wild blueberries and cook while stirring for another 2 minutes.
If you’d like a smoother sauce, add the mixture to a food processor and run until smooth. Add 2 cups of limeade and return to heat to combine and cook to desired consistency.