Raspberry Chipotle Sauce
This raspberry chipotle sauce balances sweet, smoky, and spicy flavors perfect for glazing meat, drizzling over tacos or use as dipping sauce.
Ingredients
- 12 ounces. fresh raspberries
- 2 chipotle peppers in adobo sauce
- ¼ cup apple cider vinegar
- ¼ cup granulated sugar
- 1 small shallot finely minced
- ¼ tsp. ground cumin
- 3 cloves minced garlic
- ¼ tsp. salt
- pinch of black pepper
Instructions
- In a small saucepan over medium heat combine raspberries, minced chipotle peppers in adobo sauce, sugar, shallot, ground cumin, minced garlic, salt, apple cider vinegar, and black pepper.
- Bring the mixture to a simmer stirring occasionally. Reduce the heat to low and continue to cook the sauce for 10-15 minutes. Cook until the sauce has thickened slightly. The raspberries will break down in this process.
- Remove the saucepan from the heat and carefully transfer the content to blender or food processor. Blend until smooth. You can also use an immersion blender directly into the pot.
- Allow the sauce to cool slightly before serving. The sauce will thicken further as it cools.
