Ingredients
8
8 servings
- •2 tablespoons olive oil
- •2 large jalapeno peppers, seeded and diced
- •2 cloves garlic, minced
- •4 teaspoons adobo sauce
- •2 (6 ounce) containers fresh raspberries
- •0.5 cup apple cider vinegar
- •0.5 teaspoon salt
- •0.25 cup brown sugar
- •0.5 cup white sugar
Instructions
- Heat olive oil in a skillet over medium heat. Stir in jalapenos; cook until tender, about 5 minutes. Mix in garlic, and adobo sauce; bring to a simmer. Stir the raspberries into the sauce; cook until soft, about 3 minutes. Stir in the vinegar, salt, brown sugar, and white sugar. Mix well. Simmer until thickened and reduced by half, about 15 minutes. Transfer sauce to a heatproof bowl; allow to cool to room temperature before serving, about 20 minutes.
Nutritional Facts
Per 8 servings
- Calories: 129
- Carbohydrate: 25g
- Fat: 4g
- Fiber: 3g
- Protein: 1g
- Sugar: 21g
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