Homemade Raspberry Chipotle Sauce – Sweet & Smoky
This homemade raspberry chipotle sauce combines the sweetness of fresh raspberries with the smoky heat of chipotle peppers, creating a versatile sauce perfect for grilling, dipping, and glazing meats.
Equipment
- Blender or food processor
- Saucepan
- Wooden spoon
- Fine mesh strainer (optional)
- Airtight container or glass jar for storage
Ingredients
- 1 cup fresh or frozen raspberries
- 2 chipotle peppers in adobo sauce chopped
- 1 small jalapeño seeded and diced
- 2 cloves garlic minced
- ½ cup apple cider vinegar
- ¼ cup brown sugar adjust to taste
- ½ teaspoon salt
- 1 tablespoon olive oil
Instructions
Sauté Aromatics:
- Heat olive oil in a saucepan over medium heat. Add minced garlic and diced jalapeño, sautéing until fragrant.
Blend Ingredients:
- In a blender or food processor, combine raspberries, chopped chipotle peppers, and sautéed garlic mixture. Blend until smooth.
Simmer the Sauce:
- Transfer the blended mixture to the saucepan. Add apple cider vinegar, brown sugar, and salt. Simmer for 5-7 minutes, stirring occasionally, until the sauce thickens.
Strain (Optional):
- For a smoother sauce, pass it through a fine mesh strainer to remove seeds.
Cool and Store:
- Allow the sauce to cool, then transfer it to an airtight container or glass jar. Store in the refrigerator for up to one week.
Notes
- Adjust the sweetness by adding more or less sugar.
- For extra heat, add an additional chipotle pepper or keep the jalapeño seeds.
- The sauce can be used as a glaze, marinade, or dip for meats, cheeses, and vegetables.
- Store extra sauce in the freezer for up to three months.