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Raspberry Chipotle BBQ Sauce

Rated as 3 out of 5 Stars

"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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30 m servings 71
Original recipe yields 16 servings (2 cups)


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  1. 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.
  2. 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.


  • 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.

Nutrition Facts

Per Serving: 71 calories; 1 16.7 0.3 0 84 Full nutrition

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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.