Raspberry Chipotle BBQ Sauce recipe

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Ingredients

1 tablespoon olive oil
½ cup diced onion
2 tablespoons minced garlic
2 tablespoons chipotle peppers in adobo sauce, chopped, or more to taste
1 pint fresh raspberries
½ cup raspberry vinegar
¾ cup honey
½ teaspoon salt

Nutrition Info

71.4 calories
carbohydrate: 16.7 g
cholesterol: : -
fat: 1 g
fiber: 1.2 g
protein: 0.3 g
saturatedFat: 0.1 g
servingSize: -
sodium: 84.1 mg
sugar: 15 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat oil over in a medium saucepan over medium-high heat. Cook and stir onion in the hot oil until soft and slightly browned, about 4 minutes. Add garlic to the pan and saute for 1 minute. Stir in chipotle peppers and cook, stirring continuously, for 1 minute. Add raspberries and cook until soft, 2 to 3 minutes.

  2. Pour vinegar into the pan and stir to deglaze, scraping any browned bits off the bottom of the pan with a wooden spoon. Add honey and salt and bring to a boil. Reduce heat to medium and simmer until thickened and reduced by half, 8 to 10 minutes. Remove from heat and let cool before serving.

Recipe Yield

2 cups

Recipe Note

This is a super sweet and spicy BBQ sauce with fruit that my family and I found in Mexico last Christmas. Try it over grilled tuna like we did, or experiment with chicken or ribs. I have also served this poured over a block of cream cheese to smear over crackers. Nice!

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