Raspberry-Jalapeno Sauce
A sweet and spicy sauce with just the right amount of kick is a great complement for roasted and grilled meats like ham, pork, chicken and duck.
Ingredients
- 1 tablespoon vegetable oil
- 1/2 medium red onion chopped
- 2 to 3 jalapeno peppers seeded and chopped
- 2 tablespoons balsamic vinegar
- 1 tablespoon sugar
- 2 teaspoons orange zest
- 1/3 cup seedless raspberry preserves
- 1 package 10 ounce frozen raspberries, thawed
- Salt and freshly ground black pepper to taste
Instructions
- Heat the oil in a saucepan over medium-high heat. Add the onion and sauté for 2 minutes until soft. Add the jalapeños and continue cooking for an additional minute. Add the balsamic vinegar, sugar and orange zest. Cook for another 2 minutes, then add the raspberry preserves and thawed raspberries. Continue cooking until slightly thickened, 5 minutes. Season to taste with salt and pepper.
- Purée the sauce using a hand-held blender, regular blender or food processor. If desired, pass through a sieve to remove the raspberry seeds. Transfer to a serving dish.