Blackberry Salsa

1. 1

   Place chipotles in a saucepan, cover with water, and bring to a boil.

2. 2

   Cover, and boil until tender (about 15 minutes); drain. Set aside to cool.

3. 3

   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. Cook until thickened slightly (about 7 or 8 minutes), stirring frequently. Add Blackberries, and cook until they start to break up but not disintegrate. (You want the salsa to have a chunky texture.) Remove mixture from heat, and stir in chocolate syrup and pecans. Chill thoroughly, and serve over ice cream.

* Per serving · 4 servings · Values may vary.

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