Yield: 1 Servings
|2||Chipotle peppers; dried|
|6||Serrano peppers; finely diced|
|½ cup||Brown sugar|
|1 tablespoon||Ground oregano|
|12 ounces||Raspberries; fresh or frozen|
|3 tablespoons||Chocolate syrup|
|2 cups||Chopped pecans; toasted|
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 3-½ 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, p½ Posted to CHILE-HEADS DIGEST by "Glen G. Hosey" <hosey@...> on Apr 08, 1998