Raspberry Chipotle Sauce

Thevirgin  perfect sauce for all barbecue lovers. 

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1 tbsp olive oil
1/2 cup small diced onion
2 tsp  minced garlic
2 tsp chipotle chilies chopped (or substitute 1 teaspoon chipotle chili powder)
1 kg. fresh raspberries, rinsed
1/2 cup raspberry vinegar
3/4 cup brown sugar
1/2 tsp salt


In a medium saucepan, heat oil over medium-high heat. Add the onions and cook, stirring, until soft and slightly caramelized. Add the garlic to the pan and saute for 1 minute. Add the chipotle chilies and cook, stirring continuously, for 1 minute. Add the raspberries and cook until soft, 2 to 3 minutes. Add the vinegar and stir to deglaze the pan. Add the sugar and salt, and bring to a boil.

Reduce the heat to medium and simmer until thickened and reduced by half. Remove from the heat and cool before using.

For a clear glaze, strain through a fine mesh strainer, pressing on the solids with the back of a spoon to extract as much liquid as possible.


You may substitute with strawberries
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