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My review
Raspberry Chipotle BBQ Sauce
7
Allyson Blok Kulinski
"This is a super sweet and spicy BBQ sauce with fruit that my family and I found in Mexico last Christmas. Try it over grilled tuna like we did, or experiment with chicken or ribs. I have also served this poured over a block of cream cheese to smear over crackers. Nice!"
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Ingredients
30 m servings 71Original recipe yields 16 servings (2 cups)
- Adjust
- US
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Directions
{{model.addEditText}} Print- Heat oil over in a medium saucepan over medium-high heat. Cook and stir onion in the hot oil until soft and slightly browned, about 4 minutes. Add garlic to the pan and saute for 1 minute. Stir in chipotle peppers and cook, stirring continuously, for 1 minute. Add raspberries and cook until soft, 2 to 3 minutes.
- Pour vinegar into the pan and stir to deglaze, scraping any browned bits off the bottom of the pan with a wooden spoon. Add honey and salt and bring to a boil. Reduce heat to medium and simmer until thickened and reduced by half, 8 to 10 minutes. Remove from heat and let cool before serving.
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Footnotes
- Cook's Notes:
- You can use frozen raspberries (with no juice) instead of fresh, if you prefer.
- 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.
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8/25/2019
This recipe wasn’t kidding about being super sweet! It wasn’t really to my liking. However, I think that if someone paired it with a very spicy rub, the ribs will have a great spicy-sweet factor.