Recipes: HOT Raspberry Chipolte Sauce
Ingredients:
* 1 tbsp olive oil
* 1/2 a medium onion, diced
* 4 finely chopped / minced garlic cloves
* 2 teaspoons chopped & marinaded chipotle chillies
* 2 large punnets of rinsed fresh raspberries
* 120ml raspberry vinegar
* 675g cup granulated sugar
* 1/2 tspn salt
Preparation:
Heat oil in a medium pan, on medium to high hob-heat. Soften onions in the oil until subtly caramelized. Add in the garlic and saute for just 1 minute. Next, add chipotle chillies and stir continuously for 1 minute. The raspberries will cook and soften (2 to 3 minutes). Now add raspberry vinegar and stir, picking up the caramelised colour from the pan. Add sugar and salt, then bring to a boil briefly.
Reduce the heat and simmer until thick and reduced to half the volume (around 10 minutes). Remove from the heat and cool before use.
You can strain the mixture through a sieve or strainer to extract the sweet liquid.
Serving:
Raspberry chipolte sauce is perfect on the BBQ as a glaze, for basting poultry, seafood and various meats. If you're feeling adventurous, serve with ice-cream as a pudding, cream cheese as a dip with tortilla chips, as a meatball sauce or to add some sweet heat to wraps.
Thursday 5th of August 2010