January 2, 2022

Raspberry Chipotle Sauce

Name: Raspberry Chipotle Sauce
Total time: 60 min
Ingredients: 2 tbsp olive oil; 2 jalapeños (with seeds*, minced); 2 cloves garlic (minced); 4 teaspoons adobo sauce (from can of chipotle peppers in adobo sauce); 12 oz raspberries; 1/4 cup apple cider vinegar; 1/4 cup water (if using fresh berries*); 1/2 teaspoon kosher salt; 2 tbsp brown sugar; 1/4 cup white sugar

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Can you tell we love sauces and dressings over here? Coming at you with another bomb sauce recipe today!

In my house, we are big sauce guys. There’s something about a delicious sauce or dressing for me that just really brings a dish together. In my opinion, the best sauces bring cohesiveness, added nutritional value and ultimate satisfaction.

This raspberry chipotle sauce was born because I was following a recipe that called for a storebought raspberry chipotle sauce, like Fischer & Wieser. After going to 3 stores and still not finding it, I decided to make my own after seeing fresh raspberries on sale.

BOY am I glad I did that little experiment. It turned out AMAZING, so naturally I knew it had to be shared.

Table of Contents

Ingredients for this Raspberry Chipotle Sauce:

Olive oil
Jalapeños. If you like a bit of heat, I recommend keeping in the seeds. If you prefer a milder flavor, you can seed only 1 of them or seed both.
Fresh garlic
Adobo sauce. I always keep an embarrassing amount of canned chipotles in adobo in my pantry. They are so versatile and pack a ton of flavor. Once I open a can, I transfer the contents to a mason jar and keep in the fridge. It lasts for a solid month. For this recipe, you are going to scoop out some of the adobo sauce from the can, and leave the chipotle peppers.
Raspberries. I have experimented with using both fresh and frozen, and am happy to tell you that you can use either! If using frozen, just omit the added water in this recipe.
Apple cider vinegar
Water
Kosher salt
Brown sugar
White sugar

How to make Raspberry Chipotle Sauce:

Heat oil in a skillet over medium heat. Once shimmering, add jalapeños and cook for about 5 minutes or until softened.
Drop heat to low. Add garlic and adobo sauce and let cook for about 2 minutes.
Stir raspberries in. Let cook until they are broken down and releasing their juices. This will take about 10 minutes. You can break them up a bit with a spatula if you want, or just let them break down naturally on their own.
Once the berries are broken down and releasing their juices, add the vinegar, sugars, salt, and water (if using fresh raspberries).