Clay's Kitchen : Salsa Recipes

Salsa Recipes

© Copyright 1995-2017, Clay Irving <>, Manhattan Beach, CA USA

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Raspberry Salsa

Recipe from: "Niki"
Servings: 3 ½ cups

2 dried chipotle chilies
6 serranos, finely chopped
1 cup sugar
½ cup brown sugar
½ teaspoon salt
1 tablespoon cinnamon
1 tablespoon ground oregano
½ cup water
12 ounce. Fresh or frozen raspberries
3 tablespoon 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.

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