On Sunday, I was at a farm - a local U-Pick farm. They had ripe raspberries to be picked so I picked a whole pint of them. Boy was that fun.
When I bought them and brought them home. I decided I was making hot sauce with them. I also picked whatever was ripe when it came to the chiles. I picked one ripe scotch bonnet (??? - looks like one) and I put half of it in the sauce.
I got the recipe from Sweet Heat by Melissa Stock & Dave Dewitt. The original recipe called for strawberries. I used the raspberries. This came out delicious. Can't wait to drizzle it over vanilla ice cream!
Raspberry Cha Cha Sauce
1 pint raspberries, rinsed and dried well
1/3 cup sugar free raspberry preserves*
1/3 cup reduced sugar ketchup**
2 tbsp low sodium soy sauce
2 tbsp lemon juice
1 large clove garlic, minced
1 tsp chopped ginger
1/2 habanero pepper, seeded & minced
1/2 tsp lemon zest
2 tbsp fresh mint leaves, chopped
Add all ingredients to food processor fitted with an S blade and puree. Place puree in a food mill OR a strainer and remove the pulp. Add a touch of ascorbic acid powder to the mixture. Mix well and using a funnel, add the raspberry sauce to a clean hot sauce bottle or empty jar.
Refrigerate until ready to use.
Can be used on sweet or savory items.
adapted from Sweet Heat by Melissa Stock & Dave Dewitt
Posted by RisaG 9/24/09
Makes 1 bottle of hot sauce
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