Just put this on my website, too. I used two canned chipotles for the
second time around (I'd used a couple dried ones the first time around
several months ago.) I prefer the canned.

8/26/05 Cherry Chipotle Relish
------------------------------------------------------------------------
August 26, 2005

Cherry Chipotle Relish
Recipe by Barb Schaller, 2004 Minnesota State Fair Prestigious Processor
of the Pantry and Gedney State Fair Jam Lady
©Barbara Schaller 2005

1 chipotle pepper canned in adobo sauce (there are several in a 6-ounce
can)
1 small onion (about 1/3 cup chopped onion (not too finely cut, but not
chunks, either)
1 clove garlic
1/4 cup cider vinegar
1 cup Gedney State Fair Cherry Preserves (Barb Schaller's recipe)

In food processor workbowl, chop the chipotle pepper, the onion, and the
garlic. Maybe 5-10 pulses.

In a small sauce pan, combine the onion mixture with the cider vinegar,
bring to boil then stir in the State Fair Cherry Preserves. Let cool
before serving with your favorite grilled meat or cheese. If it's too
spicy for your taste, add more Cherry Preserves and vinegar until of
desired taste and consistency. It will thicken on cooling.

Note: This can be rather spicy -- one of those things that's spicy but
you can't stop eating it! You can adjust the heat with more preserves.

I hope you love it as much as I do.

Dobru' chut'!

Thanks for looking.

-Barb Schaller
Burnsville, Minnesota
--
-Barb, <http://www.jamlady.eboard.com> Several notes since 8/18/05