Recipe: Raspberry Chipotle Sauce

RASPBERRY CHIPOTLE SAUCE

18 oz. frozen raspberries, theawed, well drained
1 (7 oz.) can chipolte peppers in adobo sauce
2 tablespoons sugar
2 tablespons vinegar
1/2 cup raspberry preserves (not jam)

Roast the raspberries in a shallow baking dish until mushy, bubbly and slightly browned. (approx 1 3/4 cups after roasting)

Puree chipoltes and adobo sauce in blender or food processor to make a paste.

Add roasted raspberries and the rest of the ingredients and blend until fairly smooth.

Cheers! I will have to try this with the raspberries I mooched from my neighbours!

Carolyn!