Summer is a great time for sweet and spicy snacks and dishes. I love the flavors of hot and spicy together, especially in sauces and salsas. chipotle is basically a smoked-dry jalapeño pepper. This pepper has the right amount of heat with smoke flavor. It pairs well with berries and citrus. I particularly love the flavor of raspberries with the chipotle, and raspberries are high in dietary fiber, and a good source of vitamin C, B vitamins, folic acid, manganese, copper, magnesium and iron.
The standard raspberry chipotle sauce is full of additives and sugar – not my first choice. However, you can still get that great flavor by using my recipe for a healthier, fresh tasting raspberry chipotle sauce that I know you’ll enjoy. This sauce recipe goes great over my raw enchiladas, as a spread for crackers, and as a dip for chips.
Here are the recipes. Enjoy! Raspberry Chipotle Sauce.Ingredients:1 dried ancho chile (soaked)2 dried chipotle chilies (soaked)6 Medjool dates (pitted)1/4 cup sun-dried tomatoes (soaked)1/2 red onion (peeled and chopped)1 clove garlic (chopped)1 jalapeño (seeded and chopped)1/3-1/2 cup raw agave nectar1 tsp vanilla extract1 T raw cacao nibs1 1/2 tsp sea saltdash ground cinnamon1 T ACV1 T EVOOdash garlic powderdash onion powderjuice of 1/2 lime12 oz. fresh and frozen organic raspberries Preparation:
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. Store in the refrigerator in an air-tight container for up to 1 week.
Raspberry Chipotle Creamy Spread.
Ingredients:
1 cup cashews (soaked)
1 T EVOO
1 Cup prepared Raspberry Chipotle Sauce
Preparation:
Combine all ingredients in a food processor and mix until thick and creamy. Store in the refrigerator in an air-tight container for up to 1 week.
Raspberry Chipotle Enchiladas.
Ingredients:
1 red bell pepper (seeded and julienne cut)
1 yellow bell pepper (seeded and julienne cut)
1 orange bell pepper (seeded and julienne cut)
1/2 small cabbage (shredded thin)
1 T hemp oil
sea salt
Preparation:
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.
Notes: Here’s a great video I found on Youtube.com that shows the proper technique for making a julienne cut. Check it out.
Additional fillings:
mixed herb lettuce
mache lettuce
pea sprouts
sprouted corn tortillas or lettuce leaves, collard greens, or your favorite raw tortilla recipe
Assembly:
Spread some of the Raspberry Chipotle Creamy Spread over top of the tortilla. Place herb lettuce and mache lettuce 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.
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