Oh, the sweet, savory flavor of this roasted raspberry chipotle sauce! This is so good! It is also easy to make, gluten-free and a multi-use sauce. The blending of fresh raspberries, spicy chipotle chilies and a little fresh lemon juice creates a magical, savory-sweet sauce.
Raspberry chipotle sauce is a popular creation from chef Emeril Lagasse and has morphed into a few variations. The recipe can be either a basting sauce, glaze or finishing sauce.
This non-traditional BBQ sauce takes the ho-hum from a standard tomato-based sauce and adds a fruity taste, a little heat and some smoky essence to our barbecued pork ribs.
How to make Roasted Raspberry Chipotle Sauce:
- Add raspberries to a large shallow bowl and sprinkle with sugar and toss to combine.
- Spread the berries onto a baking sheet and roast for 12-15 minutes at 450°F
- While the berries are roasting, sauté the shallots and garlic in a little oil in a saucepan
- Add the wine, honey, lemon juice, sugar, chipotle chiles, chile sauce, liquid smoke and salt
- Bring the sauce to a boil, then reduce the heat to low and simmer for 8-10 minutes.
- Remove the raspberries from the oven and spoon into the simmering sauce.
- Stir the berries into the mixture and continue to simmer the sauce for another 5 minutes
- Transfer from the heat and use an immersion blender to puree the sauce.
That’s it! Now, if you like a chunky sauce then just transfer it to a lidded jar. If you are more the smooth-sauce type, then place a mesh sieve over a bowl and strain the sauce before transferring to a lidded jar. We like it both ways and divided the sauce.
Adjust the heat level:
Chipotle peppers are jalapeno chiles with a twist. They get dried and smoked which makes them taste uniquely special.
They are also powerful little packages of spicy heat. The jalapeno peppers are allowed to ripen and completely mature on the vine. The extra time spent ripening means they pack a bit more heat than a normal jalapeno.
With this little tidbit of knowledge, you may want to lighten up on the chipotle. We think 2 chipotle chiles make this sauce perfect but if you like things a little milder then start with 1 pepper. You can always add another one later.
And of course, if you like things really spicy, toss in as many as you want!
What is adobo sauce?
Adobo sauce is a rich, smokey tomato sauce. The smokey flavor is usually enhanced with paprika, garlic, and spices which gives it a complex flavor.
It is very common to find chipotle peppers in a can of adobo sauce like this. You can also find dried chipotle peppers packaged in a bag.
For this recipe, you should grab a can of chipotle peppers in adobo sauce and NOT the dried package of chiles. The adobo sauce will add a lot of flavor to the roasted raspberry chipotle sauce. You can adjust the smokey adobo flavor by adding as much as you want.
Ideas to use Roasted Raspberry Chipotle Sauce:
I can think of a whole lot of ideas to use this sauce for. Maybe I will even try it on ice cream. 😊
MORE SAUCE RECIPES WE ARE SURE YOU WILL LOVE:
To Roast the Raspberries
- 24 oz.fresh raspberries, hulled
- 2 tablespoons white sugar
For the Sauce:
- 2 tablespoons olive or vegetable oil
- 1 medium shallot, finely chopped or grated
- 4 cloves garlic, minced or grated
- 1/2 cup white wine
- 1/4 cup honey
- 1/3 cup fresh squeezed lemon juice (about 2 lemons)
- 2/3 cup brown sugar (packed)
- 1-2 canned chipotle chiles in adobo sauce
- 1-2 tablespoons adobo sauce
- 1 teaspoon liquid smoke
- 1/4 teaspoon table salt
For the Roasted Raspberries:
- Preheat oven to 450F. Adjust oven rack to the center position.
- Add raspberries to a large bowl and sprinkle with the sugar. Toss to coat raspberries evenly, then spread them out onto a rimmed baking sheet in one layer.
- Roast for 15 minutes, rotating baking sheet halfway through. Watch close to prevent caramelizing.
For the Sauce :
While the raspberries are roasting:
- In a medium size saucepan, heat olive oil over medium heat. Add the shallot, and cook, stirring often until soft, about 1-2 minutes. Do not brown the shallots. Add the garlic and cook 30 seconds. Add the remaining ingredients and bring to a boil. Reduce heat to low and simmer 8-10 minutes.
- Transfer the roasted raspberries from oven, use spatula to scrape into the saucepan. Stir to combine and simmer for 5-10 minutes, stirring frequently to prevent sticking.
- Remove the sauce from the heat and purée with an immersion stick until smooth. For a smooth sauce: strain through a mesh strainer set over a bowl, pressing to remove the seeds.
- Do not let the juices from the roasting raspberries caramelize.
- Chipotle chillies and the sauce are powerfully hot! We suggest adding one chipotle chill and one tablespoon adobo sauce, stir and taste, then add according to your personal taste.
- A blender or food processor can also be used to purée the sauce. If using the blender, cool first, then leave the lid partially open.
- Straining the sauce is optional.
- If you want the sauce chunky, do not puree it.
- This makes 2 cups of sauce and will keep in the refrigerator 7-10 days in a closed jar.
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Serving Size1 Tablespoon
Amount Per ServingCalories 39 Total Fat 1g Saturated Fat 0g Trans Fat 0g Unsaturated Fat 1g Cholesterol 0mg Sodium 29mg Carbohydrates 8g Fiber 0g Sugar 7g Protein 0g