Ernest Lopez wrote: > Does someone have a recipe for Raspberry Chipotle sauce? Hi, Ernest - I haven't tried this, but you can! Alex Raspberry Salsa Recipe By : Texas Highways, Jan 98, p.50 Serving Size : 1 Preparation Time :0:00 Categories : Sauces Amount Measure Ingredient -- Preparation Method - -------- ------------ -------------------------------- 2 chipotle peppers -- dried 6 serrano peppers -- finely diced 1 cup sugar 1/2 cup brown sugar 1/2 teaspoon salt 1 tablespoon cinnamon 1 tablespoon ground oregano 1/2 cup water 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 3-1/2 cups. Alexandra Soltow pamra@rockland.net <*><*><*><*><*><*> Practice safe eating -- always use condiments.