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Easy Raspberry Chipotle Sauce Recipe

Easy Raspberry Chipotle Sauce Recipe

My first taste of a Raspberry Chipotle Sauce changed my life. I’d been strolling along the main avenue of the small Texas town of Fredricksburg, window shopping during an Oktoberfest. I walked into a store that offered samples of a variety of sauces and spice mixes and paused in front of the Raspberry Chipotle Sauce.

I liked raspberries. I liked the smokiness of chipotle peppers. Intrigued, I took a bite. It’d been poured over a small dish of cream cheese, and I scooped up a small bite of the appealing concoction.

My taste buds? EXPLODED.

I faithfully bought jars of raspberry chipotle sauce from them for years. And then one day I looked at the ingredients.

Sugar was the number one ingredient!
That means there was more sugar in that sauce than raspberries. No wonder I’d become so quickly addicted.

Abandoning the raspberry chipotle sauce left a bitter taste on my tongue — a sense of regret and loss.

My roasted chicken, my pork chops, my salmon patties! They would never be the same again.

That is, until I decided to make my own. Turns out it’s easy to make raspberry chipotle sauce at home.

Easy Raspberry Chipotle Sauce Recipe

Yield: A little less than a pint.

Raspberry Chipotle Sauce: The Players

Raspberry Chipotle Sauce: The How-To

1. In a small frying pan, heat olive oil over medium heat. Add minced jalepeño peppers and cook until caramelized.

2. Add apple cider vinegar to the frying pan and stir gently, scraping the bottom of the pan to incorporate the browned jalepeño juices.

3. Add raspberries, honey, and adobo seasoning and cook down until sauce forms, stirring regularly. Simmer until reduced to desired thickness. If necessary to keep sauce from browning, lower the heat.

4. Remove your raspberry chipotle sauce from heat and pour into jar or bowl. Allow to cool before serving.

I’ve enjoyed this served over salmon patties, pork chops, roasted chicken, you name it!

Please note: I use Swanson Organic Mexican Adobo Seasoning for a number of reasons.

First, it’s rich in chipotle peppers where other adobo seasonings are just an herb blend. Second, it’s got a zesty kick of lemon in it as well. If you don’t use an adobo blend that has these two things, the recipe just won’t be the same. Technically, it wouldn’t even be chipotle because it wouldn’t have any chipotle peppers in it!

I suppose that if you wanted to, you could substitute in one canned chipotle pepper in adobo for both the fresh jalepeño pepper and adobo seasoning in this recipe. I’d also be sure to add a splash of lemon juice or a bit of lemon zest into the mix to get the extra lemony umph. Just be wary of how many canned goods you are eating! BPA levels in your blood have been shown to rise 1200% when you regularly eat canned goods. (It’s one of the many reasons I try to avoid them unless they’re home canned in jars or made by companies using BPA-free cans.)

(photo by methyl_lives)

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I am a passionate advocate for REAL FOOD -- food that's sustainable, organic, local, and traditionally-prepared according to the wisdom of our ancestors. I'm also an author and a nutrition educator. I enjoy playing in the rain, a good bottle of Caol Ila scotch, curling up with a page-turning book, sunbathing on my hammock, and watching my three children explore their world.
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20 Responses to Easy Raspberry Chipotle Sauce Recipe
  1. Christina S.
    January 4, 2013 | 5:24 pm

    Wow, that sounds so good! My son loves cranberry sauce on his meats often times, so I bet he’d love this. How spicy is it?

    • KristenM
      January 4, 2013 | 5:31 pm

      I think it’s mild, but then again I’m from Texas!

      I once served my very, very mild Clam Chowder with Bacon and Green Chiles to a visiting Minnesotan and he was sweating bullets. And when I say mild, I mean MILD. I really don’t think that recipe has ANY heat to it at all!

      • Christina S.
        January 4, 2013 | 7:08 pm

        Thank you! My son really likes spicy food (I have made your caveman chili for him and he loved it) but I wasn’t sure if it was *really* spicy or not. :) I think I will try this!

  2. Kristin
    January 4, 2013 | 7:56 pm

    I bought a tin of chipotle peppers in adobo sauce just the other day and only ended up needing one pepper out of the can for the recipe they were purchased for. I froze the rest in a mini muffin tin for later use, but was wondering if you think I could substitute a pepper w/sauce for the seasoning in this recipe. I conveniently also have several freezer bags full of raspberries I picked over the summer lying around…

    Love your philosophies!

    • KristenM
      January 4, 2013 | 8:07 pm

      I would probably sub the pepper in adobo sauce for the fresh pepper AND the adobo seasoning in this recipe. I’d also add a splash of lemon juice or zest because that’s part of what makes this particular adobo seasoning unique.

  3. Tom P.
    January 4, 2013 | 8:39 pm

    I wonder how this would work with fresh blueberries. They’re easy to find this time of year.

    • KristenM
      January 5, 2013 | 8:36 pm

      I don’t know. You could try it and lest us know. I’ve only ever had it with raspberries or blackberries.

  4. Jill
    January 5, 2013 | 10:46 am

    I believe a chipotle is a smoked jalapeno, so I think I’d call this recipe Raspberry Jalapeno sauce, but it looks delicious anyway!

    • KristenM
      January 5, 2013 | 1:15 pm

      Chipotle is a smoked jalapeño, which is why this recipe calls for an adobo seasoning that had dried chipotle peppers in it!

      Trust me, this tastes VERY chipotle-ey (if you’ll permit me to make up a word)!

  5. Smitten Foodie
    January 5, 2013 | 11:47 am

    First time visitor, saw this on Pinterest. Love the thought of raspberries and chipotle together! Think it would be so yummy on chicken or duck. I don’t know if I can find the special adobo seasoning, but love the suggestion above using a can of chipotle in adobo and some lemon zest.

    Take care

    • KristenM
      January 5, 2013 | 8:36 pm

      Hope you enjoy it!

  6. Diana Boeke
    January 6, 2013 | 9:09 am

    If we’re food renegades, don’t we grow and smoke, or at the very least, buy and smoke, our own jalapeno peppers to get the chipotles needed for this recipe? If you’re concerned about canned foods, there is an alternative! Just get nice, fresh, red jalapenos (they’re fully ripe, as opposed to the green ones), wash them and dry them, or seed them too if you like. They lay them out on a hardware cloth or similar screen, and make a little wood fire in your grill until it’s just smoldering, then put the chilis on the screen in there, cover, and smoke for a long, long time, keeping the smoldering going by stoking and adding more fuel. When you’re done, and want to call it a day, just put the chilis in a low (under 200 degree) oven to finish drying them. Leave them on the mesh screen. When they’re dry and crackly, they’re done!

  7. Nicole
    January 9, 2013 | 11:29 am

    My husband makes canned chipotles in adobo sauce every year with all our peppers from the garden. What a great use for all those jars we still haven’t used.

  8. Kim
    January 20, 2013 | 2:23 pm

    I lived in TX and I know the wonderful flavor combo of raspberry chipotle sauce. Now for the best margarita you may ever have….use a teaspoon or two of this sauce to your fav frozen margarita mix. Amazing!

  9. Tom P
    January 26, 2013 | 3:33 pm

    I’ll be making this again this weekend, but substituting blueberries for the rasberries.

  10. Carole P.
    September 19, 2013 | 4:08 pm

    I found your FR website while looking for a raspberry chipotle sauce using honey as the sweetener, because I have my own organic berry patch and my own top-bar (chemical free) bee hives. I followed your advice about the Mexican Adobo seasoning, ordering it from Swanson’s without checking the ingredients list. Based on your “rich in chipotle peppers” statement, I was shocked that out of 12 ingredients, the first is sea salt and chipotle pepper is number 11, followed only by lemon juice.

    I went ahead and made it by your recipe, but about all I could taste was salt. I added double the rest of the ingredients (except the adobo) and added a teaspoon of chipotle chile pepper and still it’s too salty.

  11. Jane McWey via Facebook
    February 26, 2014 | 12:05 pm

    Thank you!

  12. Food Renegade via Facebook
    February 26, 2014 | 12:34 pm

    Jane McWey, you’re welcome!

  13. Paula Dryden via Facebook
    April 18, 2014 | 11:19 am

    I made this and did not like it, would not recommend.

  14. Pamela Knowlton via Facebook
    April 19, 2014 | 8:01 am

    I am so saving this recipe!

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Who Am I?

My name is Kristen Michaelis. I'm a nutrition educator, author, and mother of three. I adore hats, happy skirts, horizons full of storm clouds, the full-bodied feel of wind as I ride motorcylces, reading in my hammock, and a hearty shot of Caol Ila scotch. I'm also a rebel with a cause.
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