Lynn's Raspberry Chiptole Sauce
18 oz. frozen raspberries, roasted (approx 1 3/4 cups after roasting)
1 (7-oz.) can chipolte peppers in adobo sauce
2 tablespoons sugar
2 tablespons vinegar
1/2 cup raspberry preserves (not jam)
Roast the raspberries in a shallow baking dish until mushy, bubbly and slightly
browned. Puree chipoltes and adobo sauce in blender or food processor to make a
paste.
Add roasted raspberries and the rest of the ingredients and blend until fairly
smooth.
There is a magnet in your heart that will attract true friends.
That magnet is unselfishness, thinking of others first. When you learn to live
for others, they will live for you.
- Paramahansa Yogananda