Thursday, July 14, 2011

Recipe From Our Garden

Black Raspberry Chipotle Sauce



  • 1 tablespoons olive oil
  • 2  jalapeno peppers, seeded and diced
  •  1/2 tsp cloves garlic, minced
  • 2 teaspoons adobo sauce
  • 3 cups fresh red or black raspberries
  • 1/4 cup apple cider vinegar
  • dash of salt
  • 1/4 cup brown sugar
  • 1/3 cup white sugar


  1. 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.
Serve with chicken, pork, or pour over cream cheese and serve with crackers

You can also can this recipe
4 minutes in a hot water bath does the trick