Have you ever made a meal that was just… blah? Like, you cooked a perfectly good piece of chicken or pork, but it was just missing something. It’s boring.
I’ve been there. A lot. But I have a secret weapon in my kitchen that turns boring into amazing in about 20 minutes. It’s this Raspberry Chipotle Sauce.
It’s sweet, spicy, smoky, and just so good. And it’s way easier to make than you think. Let’s get you set up to make your new favorite sauce.
What You’ll Need
This recipe uses simple stuff you can find at pretty much any grocery store. No weird, hard-to-find ingredients here.
- Fresh or frozen raspberries
- A can of chipotle peppers in adobo sauce
- Apple cider vinegar
- Brown sugar
- Minced garlic
- A little bit of onion powder
- Salt
Tools You’ll Use
You don’t need any fancy kitchen gadgets. Just the basics will do the job.
- A small saucepan or pot
- A wooden spoon or spatula
- A blender (regular or immersion will work)
- Measuring cups and spoons
How to Make Raspberry Chipotle Sauce
This is the fun part. Just follow these simple steps and you’ll have a killer sauce ready in no time.
Step 1: Put your raspberries, brown sugar, apple cider vinegar, garlic, and onion powder into your saucepan.
Step 2: Cook it all over medium heat. Stir it around until the sugar dissolves and the raspberries start to break down. This usually takes about 5-7 minutes.
Step 3: Now for the heat. Add one or two chipotle peppers and a spoonful of the adobo sauce from the can. If you like it spicier, add more. If you’re a little scared of spice, just start with one.
Step 4: Let the sauce simmer on low for another 10 minutes. This lets all the flavors get to know each other and become friends. The sauce will get a little thicker.
Step 5: Turn off the heat and let it cool down for a few minutes. It’s super hot, so be careful with this next part.
Step 6: Pour the sauce into your blender and blend until it’s smooth. If you have an immersion blender, you can just stick it right in the pot and blend away.
Step 7: Taste it! Add a pinch of salt if you think it needs it. If it’s too thick, you can add a tablespoon of water. If it’s too thin, just simmer it for a few more minutes.
Pro Tips
I’ve made this sauce a million times. Here are a few things I’ve learned that will make yours even better.
- Strain for Smoothness: If you don’t like raspberry seeds, pour the blended sauce through a fine-mesh strainer. It’s an extra step, but it makes the sauce super smooth.
- Control the Heat: The chipotle peppers are spicy. Start with one. You can always add more heat, but you can’t take it away. The adobo sauce itself has a ton of smoky flavor without as much heat.
- Don’t Use a White Spatula: Raspberries will stain your nice white or light-colored kitchen tools. Use a wooden spoon or a dark-colored spatula when stirring. Trust me on this one.
Meal Pairing Ideas
This sauce is good on almost anything. Seriously. But here are some of my favorite ways to use it.
| Protein | Appetizer | Other Ideas |
|---|---|---|
| Grilled Chicken | Cream Cheese & Crackers | Glaze for Meatballs |
| Pork Tenderloin | Brie Cheese | Sandwich Spread |
| Salmon | Chicken Wings | Burger Topping |
| Pork Chops | Jalapeño Poppers | Salad Dressing Base |
Substitutions and Variations
Don’t have something on the list? No worries. You can swap things out.
- Raspberries: Blackberries or even strawberries can work. The flavor will be different, but still tasty.
- Brown Sugar: You can use honey or maple syrup instead. It might make the sauce a little thinner, so you might need to simmer it longer.
- Apple Cider Vinegar: White vinegar or lime juice will also work if that’s what you have.
Nutrition and Diet Swaps
Here is a general idea of the nutrition. This can change based on your exact ingredients.
| Nutrition Facts | Amount Per Serving (2 Tbsp) |
|---|---|
| Calories | ~45 |
| Sugar | ~8g |
| Sodium | ~90mg |
| Fat | 0g |
For different diets, here are some easy swaps.
- Lower Sugar: Use a sugar substitute like Swerve or monk fruit. You can also just use less sugar and add a little more vinegar for that tangy flavor.
- Keto/Low-Carb: Use a keto-friendly sweetener and be mindful that raspberries have natural sugars.
Leftovers and Storage
Got extra sauce? Lucky you.
Put the cooled sauce in a jar or an airtight container. It will stay good in the fridge for up to two weeks. You can also freeze it in an ice cube tray for easy-to-use portions later.
FAQs
Q1. Can I use frozen raspberries?
Ans: Yes! Frozen raspberries work perfectly. You don’t even need to thaw them. Just toss them in the pot and they might just need a couple of extra minutes to cook down.
Q2. My sauce is too spicy! How can I fix it?
Ans: If you went a little crazy with the peppers, you can add more raspberries or a little more sugar or honey. This will help balance out the heat.
Q3. Can I make this ahead of time?
Ans: For sure. This sauce is actually better the next day after the flavors have had time to settle. It’s a great thing to make a day or two before you need it.
Wrapping Up
See? That wasn’t so hard. You just made a sauce that will make your friends and family think you’re a fancy chef.
Go ahead and give it a try. Then come back here and leave a comment telling me what you put it on. I’m always looking for new excuses to make another batch.