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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Nice compliment to salmon, chicken, and pork. Can also be used as a sandwich spread or a dipping sauce for pretzels. Ingredients:
2 tablespoons olive oil |
2 large jalapeno peppers, seeded and diced |
2 cloves garlic, minced |
4 teaspoons adobo sauce |
2 (6 ounce) containers fresh raspberries |
1/2 cup apple cider vinegar |
1/2 teaspoon salt |
1/4 cup brown sugar |
1/2 cup white sugar |
Directions:
1. Heat olive oil in a skillet over medium heat. Stir in jalapenos; cook until tender, about 5 minutes. Mix in garlic, and adobo sauce; bring to a simmer. Stir the raspberries into the sauce; cook until soft, about 3 minutes. Stir in the vinegar, salt, brown sugar, and white sugar. Mix well. Simmer until thickened and reduced by half, about 15 minutes. Transfer sauce to a heatproof bowl; allow to cool to room temperature before serving, about 20 minutes.
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