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Raspberry Chipotle Sauce

Raspberry Chipotle Sauce
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A sweet and smoky sauce with deep berry flavor and a subtle kick from chipotle peppers. Perfect as a glaze for grilled meats or a dip for crispy appetizers, this versatile sauce balances bright raspberry acidity with earthy heat.

Ingredients

Scale
  • 1 cup fresh raspberries (or frozen, thawed)
  • 2 chipotle peppers in adobo sauce, plus 1 tablespoon adobo sauce from the can
  • 1/4 cup granulated sugar
  • 2 tablespoons apple cider vinegar
  • 1/4 cup water
  • 1/4 teaspoon kosher salt

Instructions

  1. In a medium non-reactive saucepan (stainless steel or enameled), combine 1 cup fresh raspberries, 2 chipotle peppers plus 1 tablespoon adobo sauce, 1/4 cup granulated sugar, 2 tablespoons apple cider vinegar, 1/4 cup water, and 1/4 teaspoon kosher salt. Using a wooden spoon, gently stir to break up the raspberries slightly and dissolve the sugar. The mixture will look dark red and slightly chunky.
  2. Place the saucepan over medium heat and bring to a gentle simmer, stirring frequently. You should see small bubbles breaking the surface after about 3 minutes. Do not let it boil vigorously, as that can scorch the sugars and make the sauce bitter.
  3. Once simmering, reduce the heat to low and cook for 5 minutes, stirring occasionally. The raspberries will break down completely and the liquid will thicken slightly; the sauce should coat the back of a spoon but still be pourable. If it seems too thick, add an extra tablespoon of water.
  4. Remove the saucepan from the heat and let the mixture cool for 5 minutes. This step prevents steam burns when blending and allows the flavors to meld. Wear an oven mitt and use caution when handling the hot pan.
  5. Transfer the mixture to a blender or use an immersion blender directly in the saucepan. Blend on low speed, gradually increasing to high, until completely smooth. The sauce will turn a uniform deep mahogany color with tiny flecks of chipotle seeds.
  6. For an extra-smooth sauce, strain it through a fine-mesh sieve set over a clean bowl. Press the solids with the back of a spoon to extract as much liquid as possible, then discard the seeds and pepper skins. This step is optional but recommended for a refined texture.
  7. Return the strained sauce to the saucepan and bring to a bare simmer over low heat. Taste and adjust seasoning: add a pinch more salt if needed, or a teaspoon more vinegar for extra tang. Simmer for 1 minute to integrate the adjustments.
  8. Remove from heat and let the sauce cool completely to room temperature. As it cools, it will thicken further. Transfer to an airtight glass jar or container and refrigerate for at least 30 minutes before serving to allow the flavors to meld. Serve at room temperature or chilled.

Notes

Store in an airtight container in the refrigerator for up to 2 weeks. Can be frozen for up to 3 months; thaw overnight in the refrigerator before use. To reheat, place in a small saucepan over low heat, stirring occasionally until warm, or microwave in 10-second bursts, stirring between each, until desired temperature.

Nutrition

Keywords: raspberry chipotle sauce, chipotle raspberry glaze, smoky raspberry sauce, sweet and spicy sauce, fruit chipotle sauce, Mexican condiment, dipping sauce, glaze for chicken, easy sauce recipe, homemade sauce, raspberry adobo sauce

Find it online: https://copycatkitchenco.com/raspberry-chipotle-sauce/