Raspberry Salsa

Recipe from: "Niki"
Servings: 3 1/2 cups

2 dried chipotle chilies
6 serranos, finely chopped
1 cup sugar
1/2 cup brown sugar
1/2 tsp salt
1 Tbsp cinnamon
1 Tbsp ground oregano
1/2 cup water
12 oz. Fresh or frozen raspberries
3 Tbsp 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 7-8 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.