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raspberry chipotle sauce over pork tenderloin with broccoli and potatoes
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5 from 1 vote

Raspberry Chipotle Sauce

Lower sugar alternative with TONS of flavor. Great compliment to chicken, pork, salmon & more
Total Time1 hr
Course: Side Dish
Cuisine: American
Keyword: raspberry chipotle sauce
Servings: 8
Calories: 90kcal
Author: Kelly Wagner, MS, RD, LDN


  • skillet
  • food processor


  • 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


  • 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).
  • Let cook over low heat until reduced by about half. You want a gentle simmer the whole time. This will take around 30 minutes or so.
  • Remove from heat and let cool for a few minutes. Pour into a food processor or blender. Puree for about 30 seconds.
  • Pour sauce into a bowl and let come to room temperature.


*If you prefer a milder sauce, you can deseed 1 or both of the jalapeños 
*If using frozen raspberries, omit the water
Storage: This sauce keeps in an airtight container in the refrigerator for up to 2 weeks. Can also be frozen for up to 3 months. Thaw in refrigerator before using.