This raspberry chipotle sauce is sweet, tangy, and spicy, the perfect sauce to liven up any dish with a little sweet heat.
Are you guys ready for a delicious chipotle sauce that’s as versatile as it is delicious?
To date, I’ve made my own creamy chipotle sauce (goes great with shrimp tacos) BBQ chipotle sauce (love it on salad) and honey-chipotle sauce (amazing on salmon and wings), southwest chipotle sauce (amazing slathered on a sub or quesadilla) Hot and Spicy Chipotle Dip, but this raspberry chipotle sauce is the most versatile of them all!
This sauce can be used for savory and sweet items, it’s not just limited to meat and fish. Although I will be sharing a taco recipe using this delicious sauce, it has so many more potential uses.
This holiday season, you can bet that I’m going to pour this sweet, tangy, and spicy sauce over a brie log and dig in. Not a fan of brie? More for me! Just kidding, I won’t be there, since only God knows when quarantine is going to end, and he legit is not telling. So, if you aren’t a fan of brie, which I know is an acquired taste, cream cheese paired with this raspberry chipotle sauce would be damn delicious too.
How to Make Raspberry Chipotle Sauce
If you’ve never roasted raspberries before, you are in for a treat!
You’ll need to spray the pan and the berries, I use an avocado oil spray. I don’t buy the fancy stuff, and I just use my glass refillable misto thing. Then, you’ll toss them with a bit of sugar to help bring out their natural sweetness while roasting. Fifteen minutes later, voila!
After letting them cool a bit, you can add your remaining ingredients and blend up in the food processor or blender!
Now here is the fun part! Adjust this sauce to your preferences!
I used a whole can of chipotle pepper in adobo sauce, but my heat tolerance is pretty high. You may want to start with one pepper and one tablespoon of adobo sauce at a time because just one of those bad boys brings a ton of heat.
You can also adjust the savory level by adding more coconut aminos or soy sauce, as I did in the second picture down on the left. I found that if your raspberries are a bit tart, adding more coconut aminos or soy sauce balances it out a bit.
Once you’ve blended everything up, and achieved your desired spiciness level, that’s it. You are done! No cooking required, this sauce is ready to use.
This sauce will keep about a week max in the fridge. The raspberries are fresh produce so they can spoil the sauce. The good news is though, it’s freezer friendly. So, you can make a batch, freeze half and use the other half right away.
Enjoy and let me know if you try this one, tag me @hungryhobbyRD, and share your creations!
Raspberry Chipotle Sauce
- 4 cups raspberries
- 1 tbsp cane sugar
- 1/2 cup coconut aminos or soy sauce
- 1/2 cup honey
- 1/4 cup coconut sugar or light brown sugar
- 1 tsp garlic powder
- 1 tsp apple cider vinegar
- 1/4 tsp salt
- Preheat oven to 375F. Line a baking pan with parchment paper and spray with cooking spray. Add raspberries to the pan, spread out evenly. Spray lightly with more cooking spray (I use avocado oil spray) and then toss with one tablespoon sugar—roast for 15 minutes.
- Remove raspberries from the oven and let them cool for 10-15 minutes. Add the roasted raspberries and the remaining ingredients to the food processor* (see note about adjusting spiciness and sweetness below.) Blend until combined and then serve!