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).