Raspberry Chipotle Sauce

This raspberry chipotle sauce is sweet, tangy, and spicy the perfect sauce to liven up any dish with a little sweet heat.

Course Appetizer, dips, Sauces, spreads

Cuisine American, texmex

Keyword chipotle sauce, raspberry chipotle sauce

Prep Time 5

Cook Time 15

Servings servings

Calories 68kcal

Author Kelli Shallal MPH RD

Equipment

Food Processor
Oven

Ingredients

4 cups raspberries
1 tbsp cane sugar
½ cup coconut aminos or soy sauce
½ cup honey
¼ cup coconut sugar or light brown sugar
1 tsp garlic powder
1 tsp apple cider vinegar
¼ tsp salt

Instructions

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!

Notes

*You can use as much chipotle in adobo as you want while keeping the remaining ingredients as is. If you aren't sure about your desired spiciness level, I would start with one pepper.

*After making this a couple of times, I noticed that the ripeness of the raspberries mattes. If yours are super tangy, you might want to add more coconut aminos or soy sauce to deepen the savory flavor a bit.

Nutrition