Berry overflow.

How much are you loving the cheapcheapcheap berries at the markets right now? Last week, while scoring all my delicious greek finds, I stopped into the farm market and found organic blackberries for 99 cents a pop. Yes, I was that lady who bought them all. So what? Smoothies, salads, cereals, crisps: bring on the floss!

With my last couple of batches, I wanted to try something not so traditional. Enter the new issue of "Clean Eating" with the berry topped fish on the cover. WHOA. I started concocting based on the picture alone and combining a couple of the recipes inside, here is what I came up with.


Blackberry Chipotle Sauce

4 containers fresh blackberries
1 chipotle in adobo
2 tblspoons adobo sauce
2 tblspoons agave nectar
splash of red wine vinegar

Basically just combine everything in a saucepan, put your heat on low and reduce until it's as chunky or runny as you'd like. Keep your eye on this sucker, the sweetness factor leaves it quite susceptible to scalding and a burned berry is not a happy one. I used this on a piece of grilled salmon, but it would be great on any protein, or like any other condiment. I froze the extra so I can quell my berry cravings well into the barren NYC winter.

Thanks, mama nature.