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
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.;