Start by heating the olive oil in a medium saucepan over medium heat. Add the finely chopped onion and cook until it’s translucent, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes until it’s fragrant.

Stir in the chopped chipotle peppers and the adobo sauce. Add the fresh or frozen blueberries and cook for about 3-4 minutes, allowing the blueberries to soften and release their juices.

Pour in the ketchup, apple cider vinegar, Worcestershire sauce, and honey. Stir well to combine all the ingredients.

Add the brown sugar, smoked paprika, ground cumin, ground cinnamon, salt, black pepper, and cayenne pepper if you like extra heat. Stir everything together until the sauce is well mixed.

Bring the mixture to a gentle simmer. Reduce the heat to low and let it simmer for about 20-25 minutes, stirring occasionally. The sauce should thicken, and the flavors will meld together.

Once the sauce has thickened, remove it from the heat. Use an immersion blender to blend the sauce until smooth. If you don’t have an immersion blender, carefully transfer the sauce to a regular blender in batches and blend until smooth.

Taste the sauce and adjust the seasoning if necessary. If the sauce is too thick, thin it with a little water. Let the sauce cool before transferring it to a jar or airtight container. Store in the refrigerator for up to two weeks.