Raspberry Chipotle Sauce Food

MAMA'S KITCHEN'S RASPBERRY CHIPOTLE SAUCE

Steps:

• (You can use the adobo the chilies are packed in if you like. It will make it hotter!).
• Combine all ingredients in a heavy sauce pan and simmer, stirring occasionally, until sugar is dissolved.
• Allow to cool a little if desired.
• Transfer to a food processor or blender and blend until sauce is smooth. I use my immersion blender.
• Remove seeds from sauce using a fine mesh strainer if desired.

RASPBERRY CHIPOTLE SAUCE

Steps:

• Clean and sterilize 3/4 to 1 pint size glass jar or bottle. Rinse with hot water before adding hot liquid.
• Puree 3 cups of the berries with the chipotles and chipotle sauce. You will need 1 1/2 cups puree. If you are short, puree more berries and add to the mixture until you have 1 1/2 cups.
• Pour the puree and lemon juice into a large non-reactive pan.
• Add the pectin and mix thoroughly.
• Put the pan over high heat and bring to a full rolling boil, stirring constantly.
• Stir in the sugar, mix well and bring back once again to a full rolling boil.
• Stir in the butter and the baking soda. If there is foam it will disappear in a few minutes.
• Using a funnel, pour the liquid into the jar or bottle.
• Store the sauce in the refrigerator for up to 1 month.

RASPBERRY CHIPOTLE SAUCE

Steps:

• 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.

ZUNI ROLLS WITH RASPBERRY CHIPOTLE SAUCE

Steps:

• Make chipotle sauce:
• In a small saucepan combine sauce ingredients and simmer, stirring occasionally, until sugar is dissolved. In a blender or food processor puree sauce and strain through a fine sieve into a bowl.
• Make Zuni rolls:
• Finely chop scallions. Arrange tortillas on a work surface and divide Havarti, turkey, bacon, and scallions evenly between them. Drizzle some chipotle sauce over filling and gently roll up tortillas.
• In a lightly oiled skillet toast rolls, starting with seam sides down, over moderately high heat, turning them, until golden on all sides, about 3 minutes. Diagonally halve tortillas crosswise and serve remaining sauce separately.

BRIE WITH RASPBERRY CHIPOTLE SAUCE

Steps:

• Set aside 1/4 cup of the raspberries on a paper towel.
• Place the rest into a small saucepan, along with the rest of the sauce ingredients and bring to a boil.
• Reduce heat and simmer until slightly thickened, about 5 minutes.
• Transfer to a sieve and press through into a bowl.
• Place Brie on parchment paper lined (or greased) baking sheet and bake in preheated 350F oven until softened, about 10 minutes.
• Pool half the sauce onto a serving plate, top with the brie and drizzle with remaining sauce.
• Sprinkle with remaining raspberries and cut into wedges.

EASY RASPBERRY CHIPOTLE SAUCE FOR CREAM CHEESE

Steps:

• Allow Cream Cheese to come to room temperature.
• Put 1/2 Chipotle Pepper (or your desired amount) in small food processors and pulse until well chopped.
• Add Raspberry Preserves to food processor.
• Pulse again until well mixed.
• Place Cream cheese block on serving dish and pour preserve mixture over.
• Serve with any light crackers such as water crackers. Enjoy!

RASPBERRY CHIPOTLE BBQ SAUCE

Steps:

• Combine ingredients in a blender or food processor, process until smooth.
• Brush on meat at grill time. We pre-cook our ribs in a roaster for about 2 hours so they are tender.