Smoky sweet…
Tangy sweet raspberries and smoky chipotle peppers are a dynamic duo of big flavor. We love the pairing in this spicy BBQ sauce recipe – then double downing on the sweet, smoke, and spice with the addition of brown sugar and smoked paprika. It makes for a delicious marinade for chicken and pork, or use it for dipping or drizzling to add impact to a more neutral ingredient. Pour it over cream cheese for a quick (and delicious) appetizer dip or drizzle it over vanilla ice cream for a spicy dessert.
Raspberry Chipotle BBQ Sauce
Ingredients
- 2 pints raspberries
- 2 chipotle peppers in adobo sauce minced
- 1/2 cup red onions chopped
- 2 cloves garlic diced
- 1 can tomato sauce 15 ounces
- 1/3 cup brown sugar
- 1/4 cup apple cider vinegar
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
Instructions
- In a saucepan over medium, heat the olive oil then add the onions. Cook the onions until they are translucent (approximately 3 minutes).
- Add the chipotle peppers and garlic and stir constantly for 30 seconds until aromatic.
- Add the tomato sauce, apple cider vinegar, brown sugar and smoked paprika. Stir constantly until fully combined.
- Add the raspberries and bring the mix to a boil. Then lower heat and simmer for approximately 10 minutes. Stir often to break up the raspberries.
- Remove sauce from the heat and allow it to cool to room temperature. Use immediately or for best flavor refrigerate overnight to allow the flavors to meld.
Notes
Control the heat by lessening the amount of chipotle used. You can cut the chipotles in half and double the smoked paprika used to keep the smoky flavor intact. Smoked paprika is much less spicy than chipotle.
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