 | | Blackberry Salsa |
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2 chipotle peppers, dried
6 serrano peppers, finely diced
1 cup sugar
1/2 cup brown sugar
1/2 teaspoon salt
1 tablespoon cinnamon
1 tablespoon ground oregano
1/2 cup water
12 ounces blackberries, fresh or frozen
3 tablespoons chocolate syrup
2 cup chopped pecans, toasted
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| Instructions |
| Place chipotles in a saucepan, cover with water, and bring to a boil. Cover, and boil until tender about 15 minutes; drain. Set aside to cool. Finely dice the rehydrated chipotles and combine with serranos, sugars, salt, cinnamon, oregano and water in a medium saucepan. Bring mixture to a low boil. Cook until thickened slightly about 7 or 8 minutes, stirring frequently. Add blackberries and cook until they start to break up but not disintegrate. You want the salsa to have a chunky texture. Remove mixture from heat, and stir in chocolate syrup and pecans. Chill thoroughly, and serve over ice cream. |
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