Raspberry Chipotle Sauce Recipe
This homemade raspberry chipotle sauce is a perfect balance of sweet and smoky flavors. Made with fresh raspberries, chipotle peppers, and a touch of vinegar, it creates a bold and versatile sauce that can be used as a glaze, dip, or spread. The recipe is simple and quick, taking only 20 minutes to prepare, and is a game-changer in the kitchen.
Ingredients
- Fresh raspberries 2 pints or about 4 cups
- Chipotle peppers in adobo sauce 2-3 peppers
- Apple cider vinegar 1/3 cup
- Brown sugar 1/3 cup
- Granulated sugar 1/3 cup
- Olive oil 2 tablespoons
- Minced garlic 2 teaspoons
- Salt 1/2 teaspoon
Instructions
- Roast fresh or frozen raspberries in a pan to enhance their natural sweetness.
- Sauté minced garlic in olive oil until fragrant.
- Add chopped chipotle peppers and adobo sauce to the pan.
- Stir in raspberries and apple cider vinegar.
- Simmer the mixture for 10-15 minutes, stirring occasionally.
- Blend until smooth and strain for a seed-free sauce, if desired.
- Let the sauce cool before storing in an airtight container.
Notes
- Adjust the spice level by using more or fewer chipotle peppers.
- Store the sauce in an airtight container in the refrigerator for up to 2 weeks or freeze for up to 3 months.
- Fresh raspberries provide a brighter flavor, but frozen can be used as an alternative.
- For a thicker sauce, simmer longer; for a thinner consistency, add a little water or vinegar.