Raspberry Chipotle Sauce recipe

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Ingredients

2 tablespoons olive oil
2 large jalapeno peppers, seeded and diced
2 cloves garlic, minced
4 teaspoons adobo sauce
2 (6 ounce) containers fresh raspberries
½ cup apple cider vinegar
½ teaspoon salt
¼ cup brown sugar
½ cup white sugar

Nutrition Info

129.3 calories
carbohydrate: 24.9 g
cholesterol: : -
fat: 3.7 g
fiber: 3.1 g
protein: 0.5 g
saturatedFat: 0.5 g
servingSize: -
sodium: 162.4 mg
sugar: 21.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat olive oil in a skillet over medium heat. Stir in jalapenos, cook until tender, about 5 minutes. Mix in garlic, and adobo sauce, bring to a simmer. Stir the raspberries into the sauce, cook until soft, about 3 minutes. Stir in the vinegar, salt, brown sugar, and white sugar. Mix well. Simmer until thickened and reduced by half, about 15 minutes. Transfer sauce to a heatproof bowl, allow to cool to room temperature before serving, about 20 minutes.

Recipe Yield

8 servings

Recipe Note

Nice compliment to salmon, chicken, and pork. Can also be used as a sandwich spread or a dipping sauce for pretzels.

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