Raspberry Chipotle Sauce

1 T. olive oil
1/2 c. small diced onion
2 t. minced garlic
2 t. chipotle chilies in adobo, chopped
2 pints fresh raspberries, rinsed
1/2 c. raspberry vinegar
3/4 c. granulated sugar
1/2 t. salt

In a medium saucepan, heat oil over medium-high heat. Add the onions and cook, stirring, until soft and slightly caramelized, 4 minutes. Add the garlic to the pan and saute for 1 minute. Add the chipotle chilies and cook, stirring continuously, for 1 minute. Add the raspberries and cook until soft, 2-3 minutes. Add the vinegar and stir to deglaze the pan. Add the sugar and salt, and bring to a boil.
Reduce the heat to medium and simmer until thickened and reduced by half, 8-10 minutes. Remove from the heat and cool before using.

Yield: about 1 1/2 cups

from "Emeril's Kitchens' Favorite Recipes from Emeril's Restaurants"


by Lisa K.