Raspberry Chipotle BBQ Sauce

A sweet, smoky and tangy BBQ sauce made with raspberries, chipotles in adobo and smoked paprika.

Course Sauce

Keyword Chipotle in Adobo Sauce

Prep Time 10

Cook Time 15

Total Time 25

Servings tablespoons

Calories 23kcal

Ingredients

2 pints raspberries fresh or frozen
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, warm 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.

If you use this as a basting sauce on the grill, pour what you need for basting into a separate bowl first. Sauce that a brush has carried from raw meat shouldn’t go back in the jar or be served at the table.

Nutrition