Description Edit

This recipe came from an estate sale. I obtained it when I purchased the family collection from the Pryor estate in Grapevine, Texas in 1996.

Ingredients Edit

Directions Edit

  1. Place chipotles in a saucepan then cover with water and bring to a boil.
  2. Cover and boil until tender about 15 minutes then drain.
  3. Set aside to cool.
  4. Finely dice the rehydrated chipotles and combine with serranos, sugars, salt, cinnamon, oregano and water in a medium saucepan.
  5. Bring mixture to a low boil then cook until thickened slightly stirring frequently.
  6. Add blackberries and cook until they start to break up but not disintegrate.
  7. You want salsa to have chunky texture.
  8. Remove mixture from heat and stir in chocolate syrup and pecans.
  9. Chill thoroughly.

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