Raspberry Chipotle Salsa Recipe
Fat: 0 g Saturated fat: 0 g Unsaturated fat: 0 g Trans fat: 0 g Carbohydrates: 10 g Sugar: 0 g Sodium: 60 mg Fiber: 0 g Protein: 0 g Cholesterol: 0 mg
45 mins Olive oil - 2 tablespoons Jalapeno peppers, seeded and diced - 2 large Cloves garlic, finely minced - 2 Adobo sauce - 4 teaspoons (about 6 ounce) raspberries, rinsed - 2 containers Apple cider vinegar - ½ cup Salt - ½ teaspoon Brown sugar - ¼ cup In a large heavy skillet, warm 2 tablespoons of olive oil by pacing on your stove’s medium heat. Once finely warm, add the 2 large finely diced seeded jalapeno peppers and stir cook for about three to five minutes or until tender and soft. Stir in the two finely minced or crushed garlic cloves and carry on stir-cooking until lightly brown from the edges. Drizzle 4 teaspoons of adobo sauce over the garlic-pepper mixture and bring it to a simmer. Reduce the stove’s heat to a medium-low level and let the mixture simmer until it forms a thick and rich sauce. Now unseal the skillet and sprinkle the rinsed raspberries all over the sauce. Cover the skillet again and let it simmer for three to five more minutes until all raspberries are juicy and soft. It is the time to add in half cup of apple cider vinegar, half teaspoon of salt and ¼ cup of brown sugar. Use a large spoon to thoroughly stir cook this mixture until sugar, salt and soft raspberries dissolve completely and form a rich sauce. Once again, let it simmer over medium-low heat range for around 15 minutes or until the sauce is thickened and condensed by half. Take away the skillet from stove and carefully pour out the Raspberry Chipotle Salsa into a large heatproof serving bowl. Put this bowl aside at room temperature until cool completely. Light whisk your Raspberry Chipotle Salsa and serve. Enjoy!