- 2 Cups California raisins
- 2 chipotle chile peppers canned in adobo sauce plus 1 Tablespoon of adobo sauce
- 1/3 Cup fresh cilantro
- 3 Tablespoons water
- Juice of 1 lime
- Zest of 1 lime, about a teaspoon
- 1/2 Teaspoon cumin
- pinch of 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 or a high quality blender. 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 mixture is smooth. If the consistency seems overly thick add a small amount of water.
Serve on red meats, chicken, shrimp, vegetables and roasted potatoes. This sauce will keep in the refrigerator for up to 4 days in an air-tight container.