How to make it

  • Place chipotles in a saucepan.
  • Cover with water and bring to a boil.
  • Cover and boil until tender about 15 minutes.
  • Drain.
  • Set aside to cool.
  • Finely dice 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.

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