Nice compliment to salmon, chicken, and pork. Can also be used as a sandwich spread or a dipping sauce for pretzels.
You will need:
- 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
- ½ cup apple cider vinegar
- ½ teaspoon salt
- ¼ cup brown sugar
- ½ cup white sugar
Instructions:
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.
Prep Time: 10 mins/Cooking Time: 30 mins/ Total Time: 1 hr
Servings: 8
Calories: 129.3
