Let’s talk about this amazing raspberry chipotle sauce – because wow, it’s got the perfect combo of sweet, smoky, and spicy. If you’ve never tried mixing raspberries with chipotle peppers, get ready for a flavor explosion ( pair it with a sandwich bread recipe, and you’ll find it’s truly fantastic ).
What I love most about this recipe is the mix of health benefits and indulgence. Raspberries are loaded with antioxidants and vitamins, while chipotle peppers bring that metabolism-boosting heat. Pairing them together is like giving your body a treat that’s both delicious and good for you!
This sauce is also a great way to impress at your next BBQ or gathering. Guests will be raving about it, and the best part is they won’t realize how simple it is to whip up.
Raspberry Chipotle Sauce
- Preparation Time: 10 minutes
- Cooking Time: 15 minutes
- Inactive Time: 30 minutes (cooling)
- Total Time: 55 minutes
For 6 servings
Author: Chris
Total time: 15 minutes
Ingredients:
- 1 cup fresh or frozen raspberries
- 1-2 chipotle peppers in adobo sauce (adjust to taste)
- 1/4 cup honey or maple syrup
- 2 tbsp apple cider vinegar
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tsp smoked paprika
Steps:
- Cook the raspberries: In a small saucepan over medium heat, cook the raspberries until they begin to break down (about 5 minutes). Stir frequently to avoid sticking.
- Blend with chipotle: Transfer the raspberries to a blender or food processor. Add the chipotle peppers (start with 1 for a milder flavor), honey, vinegar, salt, pepper, and smoked paprika. Blend until smooth.
- Simmer the sauce: Pour the blended mixture back into the saucepan and let it simmer for another 5-7 minutes. This helps thicken the sauce and meld the flavors together.
- Adjust seasoning: Taste the sauce and adjust for sweetness or heat by adding more honey or chipotle peppers as needed.
Notes:
- This sauce stores well in the fridge for up to a week.
- For extra smoothness, strain the sauce after blending to remove raspberry seeds.
- Use it as a glaze for meats, or drizzle it over roasted vegetables.
Nutrition Facts (per serving):
- Calories: 80 kcal
- Sugar: 10 g
- Sodium: 150 mg
- Fat: 3 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 0 mg
#RaspberryChipotleSauce #TalesOfAKitchen #HealthyRecipes
Looking for more delicious and healthy sauces? Visit Tales Of A Kitchen. for more inspiration. Here, I share all my love for cooking!
C.
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Raspberry Chipotle Sauce: Sweet, Smoky, and Bold Flavors
- Prep Time: 10 minutes
- Inactive Time: 30 minutes (cooling)
- Cook Time: 15 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Sauces, preserves, condiments
Description
Discover this deliciously bold raspberry chipotle sauce recipe on Tales Of A Kitchen. Sweet, smoky, and just the right amount of spice! Let’s try it now!
Ingredients
- 1 cup fresh or frozen raspberries
- 1–2 chipotle peppers in adobo sauce (adjust to taste)
- 1/4 cup honey or maple syrup
- 2 tbsp apple cider vinegar
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tsp smoked paprika
Instructions
- Cook the raspberries: In a small saucepan over medium heat, cook the raspberries until they begin to break down (about 5 minutes). Stir frequently to avoid sticking.
- Blend with chipotle: Transfer the raspberries to a blender or food processor. Add the chipotle peppers (start with 1 for a milder flavor), honey, vinegar, salt, pepper, and smoked paprika. Blend until smooth.
- Simmer the sauce: Pour the blended mixture back into the saucepan and let it simmer for another 5-7 minutes. This helps thicken the sauce and meld the flavors together.
- Adjust seasoning: Taste the sauce and adjust for sweetness or heat by adding more honey or chipotle peppers as needed.
Notes
- This sauce stores well in the fridge for up to a week.
- For extra smoothness, strain the sauce after blending to remove raspberry seeds.
- Use it as a glaze for meats, or drizzle it over roasted vegetables.
Nutrition
- Calories: 80 kcal
- Sugar: 10g
- Sodium: 150mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg