Raspberry Chipotle Sauce Recipes

Steps:

• 1. Crush fruit in a food mill or food processor.
• 2. Empty raspberries from food processor and set aside; puree chipotle peppers with minced garlic and red wine vinegar.
• 3. Mix pectin with ¼ cup sugar*.
• 4. In saucepan combine pectin mix, with pureed raspberries and peppers; heat over med-high heat for 5-10 minutes... stirring fairly often.
• 5. *NOTE: I use about ¾ of the package of the pectin for a sauce that's not too thick, but you can adjust to your needs.

Steps:

• Clean and sterilize 3/4 to 1 pint size glass jar or bottle. Rinse with hot water before adding hot liquid.
• Puree 3 cups of the berries with the chipotles and chipotle sauce. You will need 1 1/2 cups puree. If you are short, puree more berries and add to the mixture until you have 1 1/2 cups.
• Pour the puree and lemon juice into a large non-reactive pan.
• Add the pectin and mix thoroughly.
• Put the pan over high heat and bring to a full rolling boil, stirring constantly.
• Stir in the sugar, mix well and bring back once again to a full rolling boil.
• Stir in the butter and the baking soda. If there is foam it will disappear in a few minutes.
• Using a funnel, pour the liquid into the jar or bottle.
• Store the sauce in the refrigerator for up to 1 month.

Steps:

• (You can use the adobo the chilies are packed in if you like. It will make it hotter!).
• Combine all ingredients in a heavy sauce pan and simmer, stirring occasionally, until sugar is dissolved.
• Allow to cool a little if desired.
• Transfer to a food processor or blender and blend until sauce is smooth. I use my immersion blender.
• Remove seeds from sauce using a fine mesh strainer if desired.

Steps:

• Spread cream cheese onto a small serving platter. Top with salsa and pecans. Refrigerate until serving. Serve with crackers.