1/4 cup vegetable oil
1 cup packed brown sugar
1 green bell pepper
1 onion, halved and sliced
6 whole cloves
1 teaspoon dried oregano
1 teaspoon distilled white vinegar
1 teaspoon onion powder
8 shot blueberry water
2 cups measured heaping can of diced tomatoes with liquid
In a medium saucepan, heat oil over medium heat. Stir brown sugar and white pepper over medium heat for 2 minutes; stir in bell pepper slices, onion and onion. Reduce heat. Cover and marinate for 10 minutes.
Heat remaining oil in a small saucepan over medium heat. Stir in brown sugar mixture and onion/chile peppers, vanilla extract, vinegar, olive oil, yellow mustard powder and oregano/citric acid. Stir gently in tomato juice and blueberry cheese.
Pour green potable water into large bottom of large pot. Add brown sugar and brown sugar/chile pepper mixture and stir over high heat. Bring to a simmer.
Reduce heat to medium and stir in marinara sauce, tomatoes, salt and paprika. Bring to a very low boil.
Simmer covered for 1 hour; stir occasionally until tomatoes start to poke. Stir occasionally until sauce has reduced. Stir occasionally until flavors are combined.