Over the years, we have found many delicious recipes using our Great Harvest breads or complementing them. Here's another of or favorites for you to try (or to prepare again).

(for grilled salmon)

Ingredients
1 tablespoon olive oil
1/2 cup small diced onion
2 teaspoons minced garlic
2 teaspoons chipotle chiles in adobo, chopped
2 pints raspberries (fresh or thawed)
1/2 cup raspberry vinegar
3/4 cup granulated sugar
1/2 teaspoon salt

Instructions
In a medium saucepan, heat oil over medium-high heat. Add the onions and cook, stirring, until soft and slightly caramelized, 4 minutes. Add the garlic to the pan and saute for 1 minute. Add the chipotles and cook, stirring continuously, for 1 minute. Add the raspberries and cook until soft, 2 to 3 minutes. Add the vinegar and stir to deglaze the pan. Add the sugar and salt, and bring to a boil. Reduce the heat to medium and simmer until thickened and reduced by half, 8 to 10 minutes. Remove from the heat and cool before spreading on grilled salmon. Serve with "toasted on the grill" slices of PUMPKIN PINON GREEN CHILE bread

Yield - 1 1/2 cups