This is a multi-purpose marinade and sauce. The more you reduce it, the thicker it gets as a sauce. For the marinade, reduce less. Chipolte's are essentially smoked, dried jalepenos (sorry not to have the proper ~ over my n!). This recipe marries both the chipolte with the jalepeno and a little habenero for the heat. My second photo shows a marinated portobello, which makes a great appetizer.
4 cups frozen or fresh raspberries
1/2 c. sugar
1/2 c. finely chopped cilantro, divided
2 seeded, finely diced jalepenos
3 TBSP chilpolte/habanero chili sauce
1/2 c. zinfandel wine
3 TBSP cider vinegar
3 TBSP salt
In saucepan, combine all ingredients except the salt and half of the cilantro. Bring to a boil and reduce to thicken, about 20 minutes. Take half of marinade and strain. Mash the raspberries until all of the liquid has been removed. Add back half of the raspberries. To the strained raspberries, add the salt. Use as marinade and marinate meat overnight if possible. For the reserve, add 1 tsp salt and cilantro just before serving (room temperature unless you wish to reheat). Spoon sauce over sliced meat.
