[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)
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