For a smoother sauce, you can use an immersion blender to puree the sauce after it has cooled slightly. Adjust the amount of jalapeño based on your preferred level of heat. The sauce can be stored in an airtight container in the refrigerator for up to a week. Experiment with adding a pinch of smoked paprika for an even smokier flavor.
Raspberry Chipotle Sauce
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PREP TIME10 mins
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COOK TIME30 mins
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TOTAL TIME1 hrs
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SERVING8 People
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VIEWS124
A vibrant and versatile sauce that elevates grilled salmon, chicken, or pork to new heights. Its sweet and smoky profile also makes it a delightful sandwich spread or an intriguing dip for pretzels.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate25 g
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Fiber3 g
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Protein1 g
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Saturated Fat1 g
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Sodium162 mg
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Sugar21 g
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Fat4 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 5 mins In a medium skillet, heat olive oil over medium heat. Add diced jalapeños and cook, stirring occasionally, until softened, about 5 minutes.
02 Step
Recipe View 3 mins Stir in minced garlic and adobo sauce; bring the mixture to a gentle simmer.
03 Step
Recipe View 3 mins Gently stir in fresh raspberries and cook until they begin to soften and release their juices, about 3 minutes.
04 Step
Recipe View 0 mins Add apple cider vinegar, salt, brown sugar, and granulated sugar. Mix well to combine.
05 Step
Recipe View 15 mins Reduce heat to low and simmer, stirring occasionally, until the sauce has thickened and reduced by about half, approximately 15 minutes.
06 Step
Recipe View 20 mins Transfer the raspberry chipotle sauce to a heatproof bowl and allow it to cool to room temperature before serving. This allows the flavors to meld and deepen, about 20 minutes.
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RECIPE REVIEWS
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Please Rate
Herbert Hyatt
May 6, 2025I was skeptical about the raspberry and chipotle combination, but it's surprisingly delicious!
Alvah Armstrong
Apr 4, 2025Easy to make and tastes fantastic. I’ll definitely be making this again.
Deshaun Gottlieb
Jul 9, 2024This sauce is amazing! I used it on grilled chicken, and it was a huge hit.
Ottis Witting
Apr 2, 2024A little too spicy for my taste, but still very good. I'll use less jalapeño next time.