Raspberry Chipotle Sauce

You may remember that several weeks ago I had a fun visit at my home with Melanie from Mel’s Kitchen Cafe.  We had a s’more feast.  But lest you think that is all I served I did have something else a little more sophisticated!

We had a little appetizer before our s’mores and it included today’s recipe for Raspberry Chipotle Sauce.

I love a little sweet with my heat and Raspberry Chipotle Sauce is just that – sweet and heat.

The other thing I love about this recipe is it’s versatility.  I can use it for a lot of different things.

The sauce makes a great condiment and tastes great on a turkey sandwich.

It also makes a great marinade for meat.  I used it here with chicken shis kabob.  The meat turns pink but I think it’s kind of pretty!

But the way I like to use it best is the way I did the night Melanie and her family came to visit, as an appetizer.  It is so quick and easy to put together.  I just soften a square of cream cheese and pour the sauce of the top.  Serve with crackers.  Yum.

You can adjust the heat in the sauce depending on how much pepper you add.  I used a combination of serrano and chipotle chiles in adobo.

What’s your favorite thing to pour over the top of cream cheese?

Raspberry Chipotle Sauce

Printable Recipe

2 Tbps. olive oil

1/4 C diced onion

2 cloves garlic

1 serrano pepper, seeded and diced

2 tsps. adobo sauce (canned chipotle chiles in adobo sauce canned, just use sauce.  Add in chopped chiles for more heat)

2 pints fresh raspberries

1/3 C apple cider vinegar

1/2 tsp salt

1/3 C brown sugar

1/3 c white sugar

In a medium pan saute garlic and onion in olive oil until onions are soft.  Add in serrano peppers, cook until tender.  Mix in adobo sauce and bring to a simmer.  Stir in the raspberries and cook until soft, about 3-4 minutes.  Add in vinegar, salt and sugars.  Bring to a boil and then simmer until thickened and reduced to about half.  Cool sauce before serving.;



Leigh Anne
Hi – I’m Leigh Anne! I have been a homebased mom for 30 years since my first baby boy was born! I love working with women and helping to inspire them to achieve their goals and dreams while still maintaining motherhood and family as their number one priority. I blog about everything I enjoy – creating treats and meals in my kitchen, spending time in my garden, entertaining and party planning, reading, self improvement and tips and ideas on style and fashion.
Leigh Anne
Leigh Anne

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  1. says

    Leigh Anne – I am STILL dreaming about that appetizer. It was seriously one of the best little concoctions I’ve ever had. Thanks for posting the recipe. I can’t wait to make it and eat it all by myself. And then maybe make it again and serve it to sophisticated company (i.e. my kids and husband).

  2. Pam says

    Love the store bought version of this sauce, I know the homemade version will be even better. Going to try it right away. We sometimes have this over cream cheese, and another new obsession is green pepper jelly over cream cheese.. I sometimes have it for lunch. Alone. With no other food. And no other people!

    • says

      I have never made it with frozen but I am sure you could. I would start with the same amount (be sure they are drained) and then taste it for flavor. If you think you need more flavor add some more in. Just be sure to drain off all the juice.


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