Raspberry Inferno Sauce
- 1 cup raspberry preserves
- ½ fresh jalapeno pepper, seeded
- 1 teaspoon adobo sauce
- ½ chipotle chile in adobo sauce
1. Place the chipotle chile, adobo sauce, jalapeno pepper, and raspberry preserves in a food processor. Pulse until peppers are chopped and sauce is smooth, about 5 or 6 pulses. Refrigerate until ready to use.