This Raspberry Chipotle Sauce only takes 20 minutes to cook, and is a flavorful sauce as marinade, jam, or jelly! Way healthier than the store-bought version!
Why You Will Love This Recipe
- 😋 Irresistible Taste: Sweet raspberries meet smoky chipotle!
- 🔄 Versatile: Perfect for drizzling, dipping, marinating, you name it!
- 👩🍳 Beginner-Friendly: Simple steps with step-by-step pictures included.
- 🚫 No Hidden Additives: Say goodbye to store-bought sauces filled with ingredients you can’t even pronounce.
- 🌈 Colorful: Add a pop of brightness to any dish with its beautiful red color!
Ingredients
- Olive Oil: A hint of healthy fat to sauté the garlic, adding more depth to the sauce.
- Garlic: Adds a punch of savory flavor.
- Raspberries: Bursting with vibrant sweetness; feel free to use both fresh or frozen.
- Chipotle Pepper: A bit of smoky heat to give that umami kick.
- Agave Syrup: Natural sweetness to balance out the tanginess and spice. Feel free to sub with your favorite sweetener.
What is Chipotle Sauce Made of?
Chipotle sauce typically consists of chipotle peppers, which are smoked and dried jalapeño peppers, blended with various ingredients such as vinegar, spices, sour cream, and sometimes sweeteners. You can read more about it in this Quora thread.
In this chipotle raspberry sauce recipe, however, we combined raspberry with chipotle for a bold sauce that is tangy, umami, and spicy with a hint of sweetness!
How to Make Raspberry Chipotle Sauce
Sauté Garlic: Warm olive oil in a saucepan, then add minced garlic and stir-fry until golden brown, for about 1 minute.
Add Raspberries: Add the raspberries, then turn up the heat and bring raspberries to a ‘boil’, adding water if needed to prevent sticking.
Introduce Flavors: Mix in chopped chipotle pepper and agave syrup, then simmer on low for 10-15 minutes until thickened.
Cool: Turn off the heat and let the sauce cool to room temperature for at least 15 minutes up to overnight, allowing it to thicken further. It will have the consistency of a jam (or jelly if you’re British).
(Optional) Blend: If you like a smooth consistency, blend the sauce to your desired consistency, be it chunkier like a salsa or completely smooth. Feel free to also add some splashes of water here if you’d like a thinner sauce.
Serve and Enjoy: Your Raspberry Chipotle Sauce is ready! Use it as raspberry chipotle marinade, glaze, or as a tasty dipping sauce like in this Raspberry Cream Cheese Dip. Bon appétit!
Top Tips
- Water – When bringing the raspberries to a boil, add a couple spoons of water if needed to prevent them from sticking to the pot. You might need to do this especially if you’re using frozen raspberries.
- Adjust – If you like a smoother consistency, blend the cooled chipotle raspberry sauce. Feel free to also thin it out a bit by adding a couple splashes of water after the sauce has cooled down and thickened further.
- Roasting – Play around with roasting the raspberries beforehand, at 375°F (190°C) for 15-20 minutes. This will caramelize the raspberries and bring the natural sweetness so you can get some roasted raspberry chipotle sauce.
What does raspberry chipotle taste like?
Raspberry chipotle sauce has a unique blend of flavors, combining the sweet and tart taste of raspberries with the smoky heat of chipotle peppers. The result is a deliciously bold and tangy sauce with a hint of spiciness, perfect for adding depth to a variety of dishes.
Texture-wise, you can keep it thick for a raspberry chipotle jam / chipotle raspberry jelly consistency, but you can also thin it down with water for more of a runnier sauce.
Serving Suggestions
Serve this at parties with some cream cheese and crackers, and get yourself a quick and delicious Raspberry Cream Cheese Dipping Sauce.
Another way is to just use this as a bread spread, so thinking of it as a raspberry chipotle jam (or jelly if you’re British).
Or mix with my Oil-free Mayonnaise (or in fact, with any mayo/aioli) to jazz up your mayo/aioli, similar to my cranberry mayo. If you’re looking to make a marinade out of it, combine it with some barbecue sauce to make a raspberry chipotle BBQ sauce. Speaking of BBQ, you might also like my BBQ Aioli or my Smoked Paprika Aioli recipe.
Storage and Meal Prep Instructions
Storage: Store your Raspberry Chipotle Sauce in an airtight container in the refrigerator for up to two weeks, longer at your own discretion. Make sure it’s completely cooled before storing.
Meal prep: This sauce is perfect for meal prep since it lasts for up to two weeks in the fridge! Whip up a batch and use it throughout the week to add flavor to your meals. Similar to my spicy chimichurri, this one is great for marinating tofu, drizzling over salads, or as a dipping sauce for veggies!
FAQ
Looking for More Recipes Using Berries?
I got you! Try my Overnight Oats with Frozen Berries recipe, or this Overnight Cheesecake Weetabix which are both popular on YouTube!
You might also like my super pretty Korean Strawberry Oat Milk, my Pineapple Carpaccio, or my Acai Breakfast Bowl recipe!
EASY Raspberry Chipotle Sauce (for Marinade, Jam/Jelly)
Ingredients
- ¼ teaspoon olive oil
- 1 clove garlic minced
- 2 cups raspberries (240 grams) fresh or frozen
- 1 teaspoon chipotle pepper in adobo sauce minced (just the pepper without the adobo sauce, from 1/2 to 1/3 chipotle pepper)
- 3 Tablespoons agave syrup
Instructions
- In a small saucepan, add your olive oil over low to medium heat. Once the oil is warm, add the minced garlic. Stir fry for about 1 minute until the garlic turns golden brown. Be careful to not burn it.1/4 teaspoon olive oil, 1 clove garlic
- Then add the raspberries. Stir until the garlic is no longer at the bottom to prevent burning. Now turn up the heat and continue to stir occasionally as the raspberries sizzle. After 3-4 minutes, the raspberries will be softer and release some water.The water released will ensure that you won't burn the pan. If you notice that it's starting to burn, add some splashes of water until the raspberries start to soften and release water into the pan.2 cups raspberries
- Once the raspberries turn soft, add the chopped chipotle pepper and agave syrup. Reduce the heat to low and simmer for 10-15 minutes until the raspberries reduce and thicken.1 teaspoon chipotle pepper in adobo sauce, 3 Tablespoons agave syrup
- Turn off the heat and let it cool to room temperature, for at least 15 minutes up to overnight. The sauce will thicken further as it cools down into a raspberry chipotle jam / jelly consistency.
- (Optional) If you like a smooth consistency, blend the sauce to your desired consistency. Make sure that it's already cool so you don't damage your blender.Feel free to also add some splashes of water here if you'd like a thinner sauce.
- And now you're done! Use them in marinades, as salad dressing, or as a dipping sauce!
Notes
- Water – When bringing the raspberries to a boil, add a couple spoons of water if needed to prevent them from sticking to the pot. You might need to do this especially if you’re using frozen raspberries.
- Adjust – If you like smoother consistency, blend the cooled chipotle raspberry sauce. Feel free to also thin it out a bit by adding a couple splashes of water once the sauce has cooled down and thickened further.
- Roasting – Play around with roasting the raspberries beforehand, at 375°F (190°C) for 15-20 minutes. This will caramelize the raspberries and bring the natural sweetness so you can get some roasted raspberry chipotle sauce.
I don’t have any agave, can I use honey instead?
Yep, any liquid sweetener should work here!
This looks so good I just couldn’t help myself but make them! Never buying this sauce from the store again haha
Highly recommended
Tastes surprisingly good, thanks!