Raspberry Chipotle Sauce

Raspberry Chipotle Sauce

Sweet raspberries and smoky chipotle simmer into a tangy, glossy sauce.

Total 30 min Makes 16 oz Calories 45/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher

This sauce balances jammy raspberry sweetness against smoky, slow-building chipotle heat, thickened to a glossy pourable consistency. It works well brushed on grilled chicken or ribs, stirred into cream cheese for a quick appetizer spread, or drizzled over roasted vegetables. A short simmer melds the fruit and peppers while a strainer step removes the seeds for a smoother finish.

Ingredients

  • 3 cups fresh or frozen raspberries
  • 1/2 cup granulated sugar
  • 1/4 cup apple cider vinegar
  • 2 tablespoons chipotle peppers in adobo sauce, minced
  • 2 cloves garlic, minced
  • 1/4 cup water
  • 1/2 teaspoon salt
  • 1 tablespoon fresh lime juice

Method

  1. Combine the raspberries, sugar, vinegar, chipotle peppers, garlic, water, and salt in a 6-quart sauce pan over medium heat.

  2. Bring the mixture to a simmer, stirring occasionally to dissolve the sugar and break down the raspberries.

  3. Reduce heat to low and simmer, stirring occasionally, until the sauce thickens slightly and coats the back of a spoon.

  4. Remove from heat and stir in the lime juice.

  5. Press the sauce through a fine-mesh strainer into a bowl, using a spatula to work through the pulp and discard the seeds.

  6. Let the sauce cool to room temperature, then transfer to a jar or airtight container and refrigerate until ready to use.

Rate this recipe

★ 4.3 (1)

Raspberry Chipotle Sauce

This sauce balances jammy raspberry sweetness against smoky, slow-building chipotle heat, thickened to a glossy pourable consistency. It works well brushed on grilled chicken or ribs, stirred into cream cheese for a quick appetizer spread, or drizzled over roasted vegetables. A short simmer melds the fruit and peppers while a strainer step removes the seeds for a smoother finish.

30 min 16 oz 45 cal

Ingredients

  • 3 cups fresh or frozen raspberries
  • 1/2 cup granulated sugar
  • 1/4 cup apple cider vinegar
  • 2 tablespoons chipotle peppers in adobo sauce, minced
  • 2 cloves garlic, minced
  • 1/4 cup water
  • 1/2 teaspoon salt
  • 1 tablespoon fresh lime juice

Method

  1. 1

    Combine the raspberries, sugar, vinegar, chipotle peppers, garlic, water, and salt in a 6-quart sauce pan over medium heat.

  2. 2

    Bring the mixture to a simmer, stirring occasionally to dissolve the sugar and break down the raspberries.

  3. 3

    Reduce heat to low and simmer, stirring occasionally, until the sauce thickens slightly and coats the back of a spoon.

  4. 4

    Remove from heat and stir in the lime juice.

  5. 5

    Press the sauce through a fine-mesh strainer into a bowl, using a spatula to work through the pulp and discard the seeds.

  6. 6

    Let the sauce cool to room temperature, then transfer to a jar or airtight container and refrigerate until ready to use.