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Spicy Blackberry Salsa Recipe
August is blackberry time in the Northern Hemisphere. These delicious purple-black gems of flavor are used for pie, preserves, cobbler, milkshakes, and eaten fresh. They can be added to pancakes, muffins, and sweet breads. But have you ever tried blackberry salsa? Our spectacular blackberry salsa recipe is spicy and sweet. It has numerous applications for snacks and desserts. You could even put it into little tart shells to enjoy.
There are lots of ways to serve this delicious salsa. Serve it over ice cream for a zesty dessert. It also goes well with pound cake or even chocolate cake. The peppers in the salsa actually bring out the best in chocolate. Dip shortbread cookies into the blackberry salsa. You are limited only by your imagination. Once you taste this spicy sweet salsa, you will wonder why you never tried it before. It brings a new meaning to fruit salsa when you make one for your desserts. It is really delicious.
If you do not have any fresh blackberries, you can use frozen fruit. They will be a little more delicate when you are mixing the ingredients together, so stir gently. If you are picking fresh blackberries, be aware the juice will stain your fingers and anything else they touch. Use fresh blackberries promptly. If you have more berries than you can easily use in a day or two, freeze them in batches so you can use them later. Freezing blackberries is very simple. Once you taste this recipe, you will want to keep plenty of blackberries on hand so you can enjoy this salsa frequently.
Blackberry Salsa
Ingredients -
2 chipotle peppers, dried
6 Serrano peppers, finely diced
1 cup sugar
½ cup brown sugar
½ teaspoon salt
1 Tablespoon cinnamon
1 Tablespoon ground oregano
½ cup water
12 ounces blackberries, fresh or frozen
3 Tablespoons chocolate syrup
2 cups pecans, chopped and toasted
Preparation:
Place the chipotles in a saucepan. Cover them with water and bring it to a boil. Cover the pan with a lid and let them boil for about 15 minutes. Drain and set aside to cool.
Finely dice the rehydrated peppers and mix them with the Serranos, salt, sugars, cinnamon, oregano, and water in a medium sized saucepan. Bring the mixture to a slow boil. Let them cook until the mixture is slightly thickened (about 7 or 8 minutes), stirring frequently.
Add the blackberries and let them cook until they just begin to break apart. Do not let them disintegrate or you will lose the chunky texture in your salsa.
Remove the mixture from the heat. Stir in the chocolate syrup and pecans.
Chill thoroughly before serving over ice cream.
(Makes approximately 3 cups)
