Raspberry Chipotle Sauce

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.

Course Sauces

Cuisine Mexican

Prep Time 10

Cook Time 10

Total Time 20

Servings (1/4 cup) servings

Calories 186kcal

Author Leigh Anne Wilkes

Equipment

Ingredients

2 Tbsp olive oil1
1/2 cup onion diced
2 tsp garlic minced
1 serrano pepper seeded and diced
2 tsp adobo sauce I just used the sauce not the chili. Can add chopped chili for more heat
2 pints raspberries fresh or frozen
1/3 cup apple cider vinegar
1/2 tsp salt
1/3 cup brown sugar
1/3 cup granulated 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 cups

If you prefer it less spicy, don't add in as much adobo sauce and leave out the serrano pepper. For more heat, add in more sauce and some of the chopped chilies from the sauce
Want it sweeter? Add in some more sugar. You can also substitute with honey if you prefer.

If your sauce gets to thick, thin it out with a splash or two of water
Stored 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.

Nutrition