Guest guest Posted July 31, 2009 Report Share Posted July 31, 2009 Raspberry-Chipotle Pepper Sauce 1 1/2 cups seedless raspberry preserves 2 tablespoons white vinegar 2 or 3 whole chipotle peppers in adobo sauce, drained and chopped 3 cloves garlic, minced In a medium saucepan stir together preserves, vinegar, chipotles, and garlic. Bring just to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Yields about 1 3/4 cups. Serve on the side or baste with it. Quote Link to comment Share on other sites More sharing options...
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