This popular raspberry chipotle chile sauce recipe from chef Emeril Lagasse delivers a sweet-and-savory flavor that packs a kick of heat. The chipotle chiles, which are smoke-dried jalapeno peppers, have a smoky flavor that makes this sauce a natural as a barbecue sauce or a glaze for meat.
If you're bored with tomato-based barbecue sauces, this is a nice variation. It's also a great way to use seasonal raspberries from your garden.
Don't limit your use of this raspberry chipotle sauce to meats and barbecues. It's a great dip when mixed with cream cheese for crackers, celery, carrots, and other vegetables.
- 1 tablespoon olive oil
- 1/2 cup onion (diced)
- 2 teaspoons garlic (minced)
- 2 teaspoons chipotle chiles in adobo (chopped)
- 2 pints raspberries (fresh, rinsed)
- 1/2 cup raspberry vinegar
- 3/4 cup sugar (granulated)
- 1/2 teaspoon salt
- In a medium saucepan, heat the olive oil over medium-high heat.
- Add the onions and cook, stirring, until they are soft and slightly caramelized, about 4 minutes.
- Add the garlic to the pan and sauté for 1 minute.
- Add the chipotle chiles and cook, stirring continuously, for 1 minute.
- Add the raspberries and cook until soft, 2 to 3 minutes.
- Add the vinegar and stir to deglaze the pan.
- Add the sugar and salt and bring to a boil.
- Reduce the heat to medium and simmer the sauce until it has thickened and is reduced by half, about 8 to 10 minutes. Remove the pan from the heat and cool the sauce before using it.
- For a clear glaze, strain the sauce through a fine mesh strainer, pressing on the solids with the back of a spoon to extract as much liquid as possible.
Note: Store any extra sauce in the refrigerator for up to two weeks. To save it for longer, you can freeze portions of it to thaw and use later.
Source: Favorite Recipes from Emeril's Restaurants by Emeril Lagasse (William Morrow). Reprinted with permission.
How to Use Raspberry Chipotle Sauce
Use this sauce as a barbecue sauce, glaze, or basting sauce for poultry, shrimp, and meats. Keep a cup of it next to the grill to baste onto meat or vegetables as you grill them. Then serve a separate portion as a condiment with the grilled items. Never mix sauce that had contact with raw meat with the sauce you serve at the table.
Use it as a dipping sauce for meatballs or cocktail sausages for a crowd-pleasing appetizer. It's also great for wraps and sandwiches, or as a spicy element for a grilled cheese sandwich or panini.