[CH] A Different Sauce for Rael - Raspberry Salsa
Glen G. Hosey (hosey@erols.com)
Wed, 08 Apr 1998 06:34:52 -0400
Bro Rael,
I remember you looking for something different to serve over fish several
weeks back. I ran across this in a magazine, and although it looks a bit
sweet as it is, the chefs say you can serve it as a sauce for fish or
meat.... Might perk some of them lil ole ladies up a bit........
* Exported from MasterCook *
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.
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NOTES : Mark Lashley, saucier, and Richard Wheatley, sous chef, both of
Central Market in Austin, created this unusual salsa reicpe
especially for the readers of "Texas Highways". The chefs say you
can use it as a sauce for meat or fish, or simply spoon it over
ice cream (chocolate is a winner).
Glen Hosey, Fairfax, VA, USA (ICQ #6660281)
My MealMaster & MasterCook Recipe Buster programs are at:
http://www.erols.com/hosey