Description
This raspberry chipotle sauce blends smoky chipotle heat with sweet raspberries for a versatile, bold condiment perfect for meats, cheeses, and dips.
Ingredients
Scale
Base:
- 2 cups fresh or frozen raspberries (thawed if frozen)
- 2–3 chipotle peppers in adobo, finely chopped
- 1 tablespoon adobo sauce
- ½ cup apple cider vinegar
- ½ cup packed brown sugar
- 1 tablespoon honey (optional)
- ¼ cup water (adjust as needed)
Aromatics & Seasoning:
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ½ teaspoon smoked paprika (optional)
Instructions
- Sauté Aromatics: Heat oil in a medium saucepan over medium heat. Sauté onion 5–7 mins until soft. Add garlic, stir for 30 seconds.
- Combine Fruits & Peppers: Stir in raspberries, chopped chipotles, and adobo sauce. Simmer for 5 minutes.
- Sweeten & Season: Add brown sugar, honey (if using), salt, pepper, smoked paprika, vinegar, and water. Stir to combine. Simmer uncovered for 10–12 minutes to reduce and thicken.
- Blend Smooth: Use a blender or immersion blender to puree until smooth. Strain for a silkier texture, if desired.
- Adjust & Simmer: Return to heat. Adjust consistency with water and balance flavor to taste. Simmer another 3–5 minutes.
- Cool & Store: Cool 15 minutes, then store in jars. Refrigerate up to 10 days or freeze for up to 3 months.
Notes
- For mild heat, use 1 chipotle and skip adobo.
- Use frozen berries when fresh are out of season.
- Great as glaze, dip, or sandwich spread.
- Optional: Water-bath canning if pH < 4.6 for shelf stability.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Condiment
- Method: Simmering & Blending
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons
- Calories: 70 kcal
- Sugar: 14 g
- Sodium: 180mg
- Fat: 0.5g
- Saturated Fat: 0 g
- Unsaturated Fat: 0.5g
- Trans Fat: 0 g
- Carbohydrates: 17g
- Fiber: 1 g
- Protein: 0 g
- Cholesterol: 0 mg