Raspberry Curry Chili~Sauce

Outstanding sauce for coconut shrimp, sea scallops, or even taco’s! Only 4 ingredients to this condiment. 16 ounce weight fresh or frozen raspberries, 2 tablespoons Pure Honey, 1 teaspoon curry powder, one teaspoon chili powder.

Add all ingredients into a saucepan on medium high heat, bring to near a boil to break down fruit (make sure you stir during cooking time 6-8 minutes). Pour through a mesh sieve into a bowl discard seeds.

Serve immediately or allow to cool and place in an airtight container and refrigerate.

We love this sauce with coconut grilled shrimp!


Cheryl “Cheffie Cooks” Wiser.

The Wiser Cook.



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