Last week one of my co-workers brought a delicious raspberry chipotle sauce to work to share with us. Although it wasn’t raw, I decided to try a little on my raw crackers. OMG! It was absolutely the BOM!!! I just had to create my own raw version of this sauce so I could enjoy it over and over again.
First off, raspberries are both beautiful and super healthy! I love the flavor too! You can learn more about raspberries from this great blog I found, Healthy Berry.
About chipotles. “What is a chipotle?” Well, Wikipedia describes a chipotle as being a smoked-dry jalepeno pepper. Chipotles have a the perfect amount of heat, with the perfect amount of smoke flavor. They are absolutely delicious! So the combination of chipotles with raspberries is perfect! Hot and sweet – my favorite!!!
Well, based on my research of a variety of standard raspberry chipotle recipes I found, I think I created the perfect raw combination. I decided to also create a raspberry chipotle creamy spread, and use these condiments in a few variations. The first being a sauce for chips, the next being a delicious raw enchilada recipe, and finally (which I will hopefully post tomorrow) a topping for a delicious raw chocolate ice cream cake.
Here’s are the recipes. Enjoy!
Raspberry Chipotle Sauce.
1 dried ancho chili (soaked)
2 dried chipotle chilis (soaked)
6 Medjool dates (pitted)
1/4 cup sundried tomatoes (soaked)
1/2 red onion (peeled and chopped)
1 clove garlic (chopped)
1 jalepeno (seeded and chopped)
1/3-1/2 cup raw agave nectar
1 tsp vanilla extract
1 T raw cacao nibs
1 1/2 tsp sea salt
dash ground cinnamon
1 T ACV
1 T EVOO
dash garlic powder
dash onion powder
juice of 1/2 lime
12 oz. fresh and frozen organic raspberries
Combine all ingredients in a food processor and blend well until smooth, and slightly thickened – not runny. Serve with your favorite chips or crackers. Try them with my raw corn chips (shown in the photo). You can find the recipe in my book, Raw-Riffic Raw Food Basics.
Raspberry Chipotle Creamy Spread.
1 cup cashews (soaked)
1 T EVOO
1 Cup prepared Raspberry Chipotle Sauce
Combine all ingredients in a food processor and mix until thick and creamy. Serve as a spread for crackers, bread, or use as a condiment for recipes such as my Raspberry Chipotle Enchiladas.
Raspberry Chipotle Enchiladas.
1 red bell pepper (seeded and julienne sliced)
1 yellow bell pepper (seeded and julienne sliced)
1 orange bell pepper (seeded and julienne sliced)
1/2 small cabbage (shredded thin)
1 T hemp oil
Mix all ingredients in a bowl and lightly marinate. To heat, either place in dehydrator for 4 hours, or lightly steam over the stove top.
mixed herb lettuce
Food for Life’s sprouted corn tortillas or lettuce leaves, collard greens, or your favorite raw tortilla recipe (I used the Food for Life tortillas)
Spread some of the Raspberry Chipotle Creamy Spread over top of the tortilla. Place herb lettuce and mache on top. Layer with a big heaping of the peppers and cabbage mixture. Add a heaping spoonful of the Raspberry Chipotle sauce on top. Top with some sprigs of pea sprouts, and fold over. Serve with chips and a side of the sauce. Yummo! Fiesta, fiesta!!! =)