Free Recipe Raspberry Salsa

Recipe Type: S Recipes

Recipe Preparation: boil

Cooking Ingredients for Raspberry Salsa Recipe

2 Chipotle peppers; dried
6 Serrano peppers; finely
1 c Sugar
1/2 c Brown sugar
1/2 ts Salt
1 tb Cinnamon
1 tb Ground oregano
1/2 c Water
12 oz Raspberries; fresh or frozen
3 tb Chocolate syrup
2 c Chopped pecans; toasted

Raspberry Salsa Preparation

Place chipotles in a saucepan, cover with water, and bring to a boil. Cover, and boil until tender (about 15 minutes); drain. Set aside to cool. Finely dice the rehydrated chipotles and combine with serranos, sugars, salt, cinnamon, oregano, and water in a medium saucepan. Bring mixture to a low boil. Cook until thickened slightly (about 7 or 8 minutes), stirring frequently. Add raspberries, and cook until they start to break up but not disintegrate. (You want the salsa to have a chunky texture.) Remove mixture from heat, and stir in chocolate syrup and pecans. Chill thoroughly, and serve over ice cream. Yields 3-1/2 cups. NOTES : Mark Lashley, saucier, and Richard Wheatley, sous chef, both of Central Market in Austin, created this unusual salsa reicpe especially for the readers of Texas Highways . The chefs say you can use it as a sauce for meat or fish, or simply spoon it over ice cream (chocolate is a winner). Recipe by: Texas Highways, Jan 98, p.50 Posted to CHILE-HEADS DIGEST by Glen G. Hosey <> on Apr 08, 1998

Cooking Temperature:

Recipe Serves: 1

How Do You Cook Raspberry Salsa?

If you know a better Raspberry Salsa Recipe please comment below.