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Add a photoServings: 1
Ingredients
- 2 x Chipotle peppers, dry
- 6 x Serrano peppers, finely diced
- 1 c. Sugar
- 1/2 c. Brown sugar
- 1/2 tsp Salt
- 1 Tbsp. Cinnamon
- 1 Tbsp. Grnd oregano
- 1/2 c. Water
- 12 ounce Mulberries, fresh or possibly frzn
- 3 Tbsp. Chocolate syrup
- 2 c. Minced pecans, toasted
Directions
- Place chipotles in a saucepan, cover with water, and bring to a boil.
- Cover, and boil till tender (about 15 min); drain. Set aside to cold.
- Finely dice the rehydrated chipotles and combine with serranos, sugars, salt, cinnamon, oregano, and water in a medium saucepan. Bring mix to a low boil. Cook till thickened slightly (about 7 or possibly 8 min), stirring frequently. Add in Mulberries, and cook till they start to break up but not disintegrate. (You want the salsa to have a chunky texture.) Remove mix from heat, and stir in chocolate syrup and pecans. Refrigeratethoroughly, and serve over ice cream.
- Yields 3-1/2 c..
- NOTES : Mark Lashley, saucier, and Richard Wheatley, sous chef, both of Central Market in Austin, created this unusual salsa reicpe especially for the readers of "Texas Highways". The chefs say you can use it as a sauce for meat or possibly fish, or possibly simply spoon it over ice cream (chocolate is a winner).
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