RCI-SC.005.0014.001
Blackberry Salsa
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Pryor estate in Grapevine, Texas in 1996.
Prep10 min
Cook5 min
Total15 min
Servings4
Difficultyintermediate
Ingredients
- chipotle peppers dried2 unit
- serrano peppers finely diced6 unit
- 1 cup
- ½ cup
- ½ teaspoon
- 1 tablespoon
- 1 tablespoon
- ½ cup
- blackberries fresh or frozen12 ounces
- 3 tablespoons
- chopped pecans2 cuptoasted
Method
1
Toast the dried chipotle peppers in a dry skillet over medium heat for 1-2 minutes until fragrant, then place in a bowl and cover with ½ cup hot water for 10 minutes to soften.
2
Remove the rehydrated chipotles from the water, discard the stems and seeds, and finely mince the peppers; reserve the soaking liquid.
3
Combine the sugar, brown sugar, salt, cinnamon, and ground oregano in a medium saucepan and stir to combine.
1 minutes
4
Add the reserved chipotle soaking liquid, minced chipotle peppers, finely diced serrano peppers, and fresh or frozen blackberries to the sugar mixture.
1 minutes
5
Bring the mixture to a simmer over medium heat, stirring occasionally to dissolve the sugar.
3 minutes
6
Reduce heat to low and simmer for 10-12 minutes, stirring frequently, until the blackberries break down and the mixture thickens slightly.
11 minutes
7
Stir in the chocolate syrup until fully incorporated and the color deepens.
1 minutes
8
Remove from heat and fold in the toasted pecans, reserving a small handful for garnish if desired.
2 minutes
9
Transfer the salsa to a serving bowl and allow to cool to room temperature before serving, or refrigerate until ready to use.