Raspberry Chipotle Sauce

By krystallondon

Ingredients

• 2 pints fresh Raspberries, rinsed
• 1/2 medium Onion minced
• 4 cloves Garlic, minced
• 1 TBS Olive Oil
• 2 TBS canned Chipotle Peppers in Adobo Sauce, chopped
• 1/4 cup Cider Vinegar
• 3/4 cup Sugar
• 1 tsp Salt

Preparation

Step 1

1. In a saucepan, heat the oil and sauté the onion and garlic until soft, about 5 minutes.
2. Add the Chiles and stir constantly for about a minute.
3. Add the Raspberries and continue to stir and cook for about 3 minutes.
4. Add the vinegar to deglaze the pan, and finally, add the sugar and salt and bring everything to a boil.
5. Reduce the heat to simmer and cook till you get the desired consistency. Like I said, I wanted a thick paste that I would use for a variety of uses.
6. Pulse in a food processor to get an even thick paste.

For Mop Sauce:
2 Tbsp Paste
Added that to 1 1/2 cup of Cider Vinegar,
1 sliced Jalapeño
1/2 Onion sliced and rings separated

And just mix well. It will be a very thin almost watery consistency.

For Finishing Sauce:
I just took another 2 TBS of the Rasperry Chipotle Paste,

added that to 1 1/2 cup of cider vinegar
1/2 cup brown sugar
1 tsp salt
1 TBS black pepper

Whisk everything together, and pour over the finished meat and toss so everything is well coated.