Estimated Nutrition (whole recipe, rough)
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pecans | 1 oz (28g / ~19 halves) | 196 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Blackberry | 1 cup (144g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Chili | 1 tsp (2.7g) | 8 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Syrup | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 chipotle peppers dried
- 6 serrano peppers finely diced
- 1 cup sugar
- ½ cup brown sugar
- ½ teaspoon salt
- 1 tablespoon cinnamon
- 1 tablespoon ground oregano
- ½ cup water
- 12 ounces blackberries fresh or frozen
- 3 tablespoons chocolate syrup
- 2 cup chopped pecans, toasted
Directions
Place chipotles in a saucepan then cover with water and bring to a boil.
Cover and boil until tender about 15 minutes then drain.
Set aside to cool.
Finely dice the rehydrated chipotles and combine with serranos, sugars, salt, cinnamon, oregano and water in a medium saucepan.
Bring mixture to a low boil then cook until thickened slightly stirring frequently.
Add blackberries and cook until they start to break up but not disintegrate.
You want salsa to have chunky texture.
Remove mixture from heat and stir in chocolate syrup and pecans.
Chill thoroughly.
Category:Cathy's Recipes
Category:Chipotle pepper Recipes
Category:Serrano pepper Recipes
Category:Blackberry Recipes
Category:Pecan Recipes