Warm a splash of olive oil in a medium saucepan over medium heat. Add the minced garlic and chopped chipotle peppers once the oil is hot. Cook for a minute or two, just until everything is fragrant—don’t let the garlic brown too much.

Pour in the ketchup, balsamic vinegar, apple cider vinegar, Worcestershire sauce, honey, and a spoonful of adobo sauce from the chipotle can. Stir everything together so the flavors begin to meld.

Toss in the blueberries, and then add the brown sugar, onion powder, smoked paprika, chipotle chili powder, cinnamon, cayenne, salt, and black pepper. Give it all a good stir, and then bring the mixture to a gentle boil.

Once it starts bubbling, lower the heat and let it simmer without a lid for 20 to 25 minutes. Stir now and then. The berries will break down as it cooks, and the sauce will start to thicken.

Take the pan off the heat and let it cool slightly. Use an immersion blender right in the pot or transfer to a blender and puree until smooth. Be careful hot sauce can splatter.

Taste the sauce and tweak it if needed add a bit more salt, a dash of vinegar, or a touch of honey depending on your taste. Once it’s just right, let it cool completely before transferring to a clean jar. Keep it in the fridge; it should stay fresh for up to two weeks.