In a 4 quart pan, heat olive over medium heat.

Add onion and cook, stirring occasionally, until soft, about 10 minutes. Add a little water if the onion is sticking.

Add garlic and jalapeño pepper and cook, stirring, until fragrant, about 1 minute.

Add bourbon, increase heat to high and bring to a boil. Cook until most of the liquid has evaporated, about 5 minutes.

Stir in blueberries, ketchup, vinegar, brown sugar, molasses and allspice. Return to a boil. Reduce the heat and simmer, stirring occasionally, until thickened, about 30 minutes.

Let cool about 20 minutes. Transfer to a food processor, blender or Vitamix and blend until smooth.

Cover and refrigerate until ready to use – will keep for about 2 weeks.