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Raspberry Chipotle Barbecue Sauce
Raspberry chipotle barbecue sauce is my new favorite recipe! I love raspberries in general, but add them into a homemade spicy barbecue sauce, and it becomes the perfect sauce for grilling, dipping, and marinating anything.
This delicious recipe is so simple to make, that anyone can do it, no matter your skill level. There is no reason to buy a commercially made sauce when you can make your own with very little time and effort.
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Raspberries always mean summer to me, and that also means outdoor grilling. This recipe is absolutely perfect for enjoying both and highlighting how wonderful that summer is.
Have you tried this Raspberry Chipotle Barbecue Sauce? Come on in and let me tell you about it!
Raspberry Chipotle Barbecue Sauce Ingredients
Vegetable oil, 1 tablespoon
Jalapeño, 1 small one, minced, leaving the ribs and seeds in
Chipotles in adobo sauce, 2 minced with part of the sauce
Garlic, 2 cloves, minced
Garlic powder, 1 teaspoon
Ancho chili powder, 1 teaspoon
Raspberries, 16 ounces
Sugar, ⅓ cup
Brown sugar, ⅓ cup (if you don’t have any, read my recipe on making your own!)
Apple cider vinegar, ⅓ cup
Water, ¼ cup
Liquid smoke, 1 ½ teaspoons
Salt, 1 teaspoon
Cornstarch, 1 tablespoon
Raspberry Chipotle Barbecue Sauce Directions
Start with mincing the jalapeño, the garlic, and the chipotles in adobo. Leave the ribs and seeds in the jalapeño, because that is where both the flavor and spice are.
In a mixing bowl, measure out the sugar and spices, the ancho chili powder, the garlic powder, and salt.
In another mixing bowl, measure out the water, apple cider vinegar, and liquid smoke.
Heat the vegetable oil up in a pan over medium-high heat.
Add in the minced jalapeño and garlic. Cook for about two minutes until softened, stirring often. Then add in the chipotle peppers and adobo sauce, and cook for about another minute. I didn’t measure the amount of adobo sauce I used here. I simply pulled out two peppers, then poured whatever sauce was in the can from there. It is fairly thick, so not a lot will come out without removing more peppers from the can.
Add in the raspberries and the dry ingredients from the first mixing bowl. Start stirring it up, and add in the wet ingredients from the second mixing bowl.
Bring the sauce to a boil, add in the cornstarch and reduce the heat to low. Simmer the sauce for 15 minutes. It will start to look like you’re making raspberry jam, and that is perfect. Don’t worry, that is exactly what you want.
Let the sauce cool and you’re ready to use it! If you don’t like a chunky sauce, now would be the time to strain the sauce, see the notes below for more about that. But at this point, the sauce is edible and can be served chunky.
If you follow this exact recipe, it is a bit spicy. If you enjoy it that way, I would leave it as-is. I preferred to strain my sauce through a strainer using a spatula, so it was smooth. This also took a bit of the heat away when I strained it, and it tasted a lot more balanced than in the chunky form. You can also use cheesecloth for this purpose.
Why I Love This Recipe
This Raspberry Chipotle Barbecue Sauce is so easy to make myself. I found a bottled version and loved it before I started to develop this recipe myself and used it to marinate a pork tenderloin.
This is a recipe for anyone of any cooking skill level. All it takes is dicing up a couple veggies, then simmering them into a sauce. That’s it! Even if you don’t think you can cook, you can make this recipe.
I use this recipe on pork quite often, as a sweet and spicy sauce is the perfect marinade for pork. But it is a completely vegan recipe. You can use it in place of a commercially made barbecue sauce on any vegan dishes just as well as meat dishes.
This recipe can also be used as a dipping sauce for chicken dishes.
Have you tried making this Raspberry Chipotle Barbecue Sauce yourself yet? Are you a fan? Did you add or subtract anything? Let me know your thoughts in the comments!
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