This Raspberry Chipotle sauce has been by far, one of my favorite things I've made (thanks, allrecipes.com). It has a simple combination of sweetness, saltiness, and a little kick of spice. The amazing thing is that it works SO well with different types of food. You can drizzle the sauce over meats...ie: Fish, Chicken, Pork, etc. You can even pour this sauce over cream cheese and eat it with crackers!! For this recipe, I poured it over Salmon & Chicken :o)
[TO BUY]
Raspberry Chipotle Sauce:
2 containers of Fresh Raspberries (6 oz each)
1-2 Jalapeno Peppers (fresh or from a jar, seeded & diced)
Garlic (fresh or in a jar, ~2 tablespoons, minced)
Adobo Sauce (4 teaspoons-you can find canned Chipotle Peppers in Adobo Sauce in the Latin aisle at grocery stores)
Apple Cider Vinegar (just a little less than 1/2 cup)
Brown Sugar (1/4 cup)
White Sugar (1/2 cup)
Olive Oil (2 tablespoons)
Salt (1/2 teaspoon...or to taste)
*Pretty* way to make Baked Salmon:
Prepackaged Salmon Filets (however many you're serving)
Lemon (sliced)
Minced Garlic (from a jar or fresh)
Salt & Pepper (to taste)
Here's the end result. And here's how you get there:
Gather up your ingredients.
Let's start by making the Salmon look *Pretty*
Slice the lemon.
Then take 2 of the sliced lemon, and cut those in 1/4's. Sorry, the picture shows the slices in half, but quarter them. (if you're making 4 Salmon Filets..there will be 2 slices in each filet)
PREHEAT OVEN TO 350 DEGREES.
You want to take a sharp knife, and slice the Salmon down the center. Don't cut all the way through the filet, just enough to make a "pocket".
Wedge 2 of the 1/4 sliced lemon into each Filet Pocket. Then add in some Minced Garlic (in the same pocket) on each side of the lemon. Season each Filet with a good amount of Salt & Pepper.
Fancy looking, huh?
Lay out the Filets on a Baking Sheet/Pan. (I put foil down on the baking sheet first) Then loosely cover the Salmon with Foil.
Once oven has reached 350 degrees, Bake up to 20 minutes..or just until the meat flakes apart. (If you have a meat thermometer, Fish should be at least 145 degrees)
While the fish is in the oven, start on the Raspberry Chipotle Sauce.
I used pre-sliced Jalapeno Peppers in a jar, but you can use fresh ones if you want. You can decide the amount you want to put in..1 or 2 Jalapenos. I put in as much as I thought I could handle! (the Adobo Sauce has its own kick too, so keep that in mind!) Just make sure you seed them (remove seeds) and dice them up.
Then heat oil on Medium. Add in the diced Jalapeno Peppers. Cook it until tender, or when it starts to simmer a bit...
Once the Jalapeno is tender, mix in the Minced Garlic and Adobo Sauce (from the jar of chipotle peppers)--bring to a simmer.
Add in the Raspberries.
Stir the Raspberries, and cook for a few minutes until soft.
At this point, stir in the Apple Cider Vinegar, Salt, Brown Sugar, and White Sugar. Mix well. Increase the heat to Medium-High. Stir occasionally...Allow the sauce to simmer and thicken up. (~10-15 mins)
Now check back on your Salmon!
The Salmon should be done baking in the oven at this time. Don't worry if white stuff is oozing out. That's normal. Its also a good way to know when the Salmon is well done--without being burned.
(just scrape off the excess before serving..)
Checking back to the sauce--it should be thickened. Turn off heat and transfer the sauce into a bowl. Allow it to cool a bit before serving.
*Good sides for this meal is Rice and mixed Veggies*
(if you have Oyster Flavored sauce -found at Asian Markets or the Asian aisle at some grocery stores- I would add that to the mixed veggies. It gives it a nice salty flavor which really compliments the sweetness of the Raspberry Sauce!)
Here's grilled chicken topped with the Raspberry Chipotle Sauce!
Like I said before, you can do many things with this sauce. It also would be a great Do It Yourself gift in a jar!
Enjoy!
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