RASPBERRY CHIPOTLE SAUCE
Nice compliment to salmon, chicken, and pork. Can also be used as a sandwich spread or a dipping sauce for pretzels.
Provided by Holly
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 1h
Yield 8
Number Of Ingredients 9
Steps:
- Heat olive oil in a skillet over medium heat. Stir in jalapenos; cook until tender, about 5 minutes. Mix in garlic, and adobo sauce; bring to a simmer. Stir the raspberries into the sauce; cook until soft, about 3 minutes. Stir in the vinegar, salt, brown sugar, and white sugar. Mix well. Simmer until thickened and reduced by half, about 15 minutes. Transfer sauce to a heatproof bowl; allow to cool to room temperature before serving, about 20 minutes.
Nutrition Facts : Calories 129.3 calories, Carbohydrate 24.9 g, Fat 3.7 g, Fiber 3.1 g, Protein 0.5 g, SaturatedFat 0.5 g, Sodium 162.4 mg, Sugar 21.3 g
BC RASPBERRY CHIPOTLE JAM
by Bernardin
Provided by RIDC
Yield 4 - 250 ml jars
Number Of Ingredients 5
Steps:
- Place 4 clean 250 ml jars on a rack in a boiling water canner; cover jars with water and heat to a simmer. Set screw bands aside, heat lids in hot water, not boiling. Keep jars and lids hot until ready to use. Crush raspberries on lay at a time. Measure crushed raspberries and fruit juice and chipotle peppers into a large, deep stainless steel saucepan. (If desired, press raspberries through a sieve to remove seeds before measuring.) Whisk in No Sugar Needed Fruit Pectin until dissolved. Measure sugar and set aside. Stirring constantly, bring fruit mixture to a boil over high heat. Add sugar and return mixture to a boil for 3 minutes. Remove from heat and skim foam. Quickly ladle jam into a hot jar to within 1/4 inch of top of jar (headspace). Using a non-metallic utensil, remove air bubbles and adjust headspace if required by adding more jam. Wipe jar rim removing any food residue. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner ensuring jars are covered by water. Repeat for remaining jam. When canner is filled, ensure that all jars are covered with 1 inch of water> Cover canner and bring water to a full rolling boil before starting to count processing time. All altitudes up to 1000 ft, process - boil filled jars - 10 minutes. Remove jars without tilting. Cool upright, undisturbed for 24 hours. DO NO RETIGHTEN screw bands. After cooling check jar seals. Sealed lids curve downward. Remove screw bands; wipe and dry jars and bands. Replace screw bands loosely on jar or store them without. Keep jars in a cool, dry place.
RASPBERRY CHIPOTLE CREAM CHEESE APPETIZER
Simple yet delicious. You must try it; it is surprising how good it tastes. Serve with assorted crackers.
Provided by swissms
Categories Spreads
Time 2m
Yield 8 serving(s)
Number Of Ingredients 2
Steps:
- Place cream cheese on shallow serving dish.
- Pour raspberry chipotle sauce over top of cream cheese and allow it to drizzle down sides.
Nutrition Facts : Calories 97.1, Fat 9.7, SaturatedFat 5.5, Cholesterol 31.2, Sodium 91.2, Carbohydrate 1.2, Sugar 0.9, Protein 1.7
CHICKEN WITH RASPBERRY BARBECUE/CHIPOTLE SAUCE PIZZA
Raspberry Preserves mixed with hickory barbecue sauce and mild, medium or hot diced green chiles with diced cooked chicken. You can substitute chipotle sauce for the barbecue sauce but it will be hot, hot, hot. Makes a huge pizza. Use my Beer Pizza Crust recipe #245161 or your favorite. Instructions for appetizers as well. I went to a fund raiser and tried a cracker with chipotle sauce and raspberry preserves and almonds and the cracker was soft. I tried to duplicate the sauce and came up with this recipe with hard crackers and scoops and my son's favorite, the PIZZA..
Provided by Montana Heart Song
Categories Chicken
Time 35m
Yield 60 appetizers, 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Prepare crust and place in a large pizza pan.
- Preheat oven 400°F.
- Poke a few fork holes in the middle (to eliminate puffing).
- Cook 6 to 8 minutes. Take out of oven.
- Increase oven temp to 425°F.
- While crust is cooking, mix preserves, barbecue or chipotle sauce and diced green chiles together. Mix well.
- Spread one half of sauce mixture over the entire crust.
- Sprinkle crust with chicken and onion (if desired).
- Spread the other half of the sauce mixture over the chicken.
- Sprinkle 1 cup shredded Monterey Jack cheese.
- Cut the thin slices of tomato in half and lay them on the pizza.
- Sprinkle the other 1 cup of Monterey Jack cheese.
- Sprinkle the parmesan cheese and the cilantro.
- Bake 10 -12 minutes.
- Take out when crust turns medium brown and cheeses are melted,.
- Note: I am at high altitude and I need a higher temperature, so watch the crust.
- Appetizers: No crust. Lay out pretzel crackers or Tostito Scoops on large greased baking trays. Layer in the order of the pizza. Use a spoon. You may have to use more tomato slices.
- Broil for about 2 minutes at 400°F until cheeses are melted.
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