Getting your player ready...
From “The NFL Gameday Cookbook.” Use on chicken, beef or bison. Makes about 2 cups.
Ingredients
3 canned chipotles in adobo sauce, 1 tablespoon sauce reserved
1 cup seedless raspberry jam
1/2 cup ketchup
1 tablespoon freshly squeezed lemon juice
Pinch salt
Directions
Add the chipotles to a blender. Top with the jam, ketchup, reserved adobo, lemon juice and salt. Puree for 1 minute. Pour into a bowl to serve.
