Prep 10 mins
Cook 15 mins
I came about this recipe from "In Sock Monkey Slippers" blog. She's part of the California Raisin Ambassador team, where they try out recipes to promote raisins. She said of this recipe's fantastic sweet-smoky blend that it is, "a sweet sinful Las Vegas marriage where Elvis is the preacher and Tom Jones is the flower girl." HA! I like a good surprise, too, so pair this with pork, shrimp, potatoes, etc. Oh yeah, AND ham!
- 2 cups raisins
- 2 chipotle chiles in adobo, plus
- 1 tablespoon adobo sauce
- 1⁄3 cup chopped fresh cilantro
- 3 tablespoons water
- 1 lime, juice of
- 1 lime, zest of
- 1⁄2 teaspoon cumin
- 1 pinch salt
- Place raisins in a pot. Add just enough cold water to cover the raisins about 1/2 inch. Over high heat, bring the raisins to a boil.
- Once boiling reduce the heat to medium and simmer for 10 to 15 minutes until the raisins are plump.
- Strain the raisins, discarding the water and place in a food processor. To the raisins add chipolte peppers, adobo sauce, cilantro, water, lime juice, lime zest, cumin and salt. Pulse for 1 to 2 minutes until the the mixture is smooth. If the consistency seems overly thick add a small amount of water.
- This will keep in the refrigerator for up to 4 days in an air-tight container.