Yummy Raspberry Chipotle Sauce Recipes

Steps:

• Clean and sterilize 3/4 to 1 pint size glass jar or bottle. Rinse with hot water before adding hot liquid.
• Puree 3 cups of the berries with the chipotles and chipotle sauce. You will need 1 1/2 cups puree. If you are short, puree more berries and add to the mixture until you have 1 1/2 cups.
• Pour the puree and lemon juice into a large non-reactive pan.
• Add the pectin and mix thoroughly.
• Put the pan over high heat and bring to a full rolling boil, stirring constantly.
• Stir in the sugar, mix well and bring back once again to a full rolling boil.
• Stir in the butter and the baking soda. If there is foam it will disappear in a few minutes.
• Using a funnel, pour the liquid into the jar or bottle.
• Store the sauce in the refrigerator for up to 1 month.

Steps:

• (You can use the adobo the chilies are packed in if you like. It will make it hotter!).
• Combine all ingredients in a heavy sauce pan and simmer, stirring occasionally, until sugar is dissolved.
• Allow to cool a little if desired.
• Transfer to a food processor or blender and blend until sauce is smooth. I use my immersion blender.
• Remove seeds from sauce using a fine mesh strainer if desired.

Steps:

• 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.

Steps:

• Make chipotle sauce:
• In a small saucepan combine sauce ingredients and simmer, stirring occasionally, until sugar is dissolved. In a blender or food processor puree sauce and strain through a fine sieve into a bowl.
• Make Zuni rolls:
• Finely chop scallions. Arrange tortillas on a work surface and divide Havarti, turkey, bacon, and scallions evenly between them. Drizzle some chipotle sauce over filling and gently roll up tortillas.
• In a lightly oiled skillet toast rolls, starting with seam sides down, over moderately high heat, turning them, until golden on all sides, about 3 minutes. Diagonally halve tortillas crosswise and serve remaining sauce separately.

Steps:

• Wash pork tenderloins in cold water and pat dry. In a small bowl combine rosemary, thyme, and salt and pepper to taste. Mix well; rub over tenderloins. Allow to stand for 10 minutes. Heat oven to 350 degrees. Heat oil in a heavy, ovenproof skillet, over medium heat. Place tenderloins in skillet and sear, about 1 minute per side. Place skillet in oven and roast tenderloins until thermometer inserted into thickest part of meat registers 160 degrees, usually about 35 minutes. Remove pork to a serving platter and coat generously with Razzpotle sauce.