The results were very nice: Sis says that the flavor is just as she remembers. It's a little thin (the sauce she had at the restaurant was almost scoopable) but she prefers that over a thick jam consistency. So here's what we did:
Raspberry Jalapeno Dipping Sauce
4 cups (2 bags) frozen sweetened raspberries, thawed
1 1/2 cups sugar
3/4 cup key lime juice
6 fresh jalapenos, seeded and finely chopped
1/4 tsp butter or margarine to reduce foaming (optional)
Prepare jars and canner as for jam or jelly. Heat ingredients to a roiling boil which cannot be stirred down. Boil for three minutes and remove from heat. Ladle into hot jars leaving 1/4" headspace. Process in a hot water bath for 10 minutes.
Yield: 5 half-pints.
Fresh berries would work very well, in fact we're planning another batch during berry season.. The raspberries we used were only sweetened with sugar, and not very much of it. Don't buy berries in syrup, as it will throw off the sugar ratio.
This makes a great dipping sauce for chicken strips. Use it as a ham or pork glaze. Serve it with cream cheese as a cracker topping. Combine it with a bit of balsamic vinegar for grilled chicken.