This Raspberry Chipotle Sauce has a little sweet from the raspberries and just a little heat from the chilies. It is perfect served with chicken or fish and over cream cheese with crackers.
2tspadobo sauceI just used the sauce not the chili. Can add chopped chili for more heat
2pintsraspberriesfresh or frozen
1/3cupapple cider vinegar
1/2tspsalt
1/3cupbrown sugar
1/3cupgranulated sugar
Instructions
In a medium sauce pan saute garlic, onions and oil until onions are soft, about 8 minutes.
Add in serrano pepper and cook until tender.
Mix in adobo sauce and bring to a simmer.
Stir in 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 half.
Cool sauce before serving.
Notes
Recipe makes 1.5 cupsStored in the refrigerator, it will last for up to two weeks. It can also be frozen for up to three months.You can use frozen berries, just be sure to thaw and drain them first.