Yummyraspberrychipotlesauce Recipes

RASPBERRY CHIPOTLE SAUCE

Steps:

• Preheat oven to 375F. Line a baking pan with parchment paper and spray with cooking spray. Add raspberries to the pan, spread out evenly. Spray lightly with more cooking spray (I use avocado oil spray) and then toss with one tablespoon sugar-roast for 15 minutes.
• Remove raspberries from the oven and let them cool for 10-15 minutes. Add the roasted raspberries and the remaining ingredients to the food processor* (see note about adjusting spiciness and sweetness below.) Blend until combined and then serve!

MAMA'S KITCHEN'S RASPBERRY CHIPOTLE SAUCE

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.

RASPBERRY CHIPOTLE SAUCE

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.

RASPBERRY CHIPOTLE SAUCE

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.