MAKES ABOUT 1½ CUPS
• 2 teaspoons olive oil
• ¼ cup minced onion
• 1 tablespoon minced jalapeño pepper
• ¼ cup Ray’s Catsup (page 198)
• 1 tablespoon honey
• ¼ teaspoon dry mustard
• ¼ teaspoon cayenne pepper
• 2 cups fresh or frozen raspberries
1. Heat oil in a cast iron skillet and sauté onion and jalapeño pepper for about ten minutes. Add catsup, honey, mustard, and cayenne and heat until mixture simmers. Add raspberries and simmer for an additional ten minutes.
2. Remove from heat and let cool. Pour into a blender and blend until smooth.
