This popular raspberry chipotle chile sauce is sweet, savory and packs a kick of heat. It comes from Chef Emeril Lagasse, so you know you can kick it up a notch. Chipotle chiles are smoke-dried jalapeno peppers, adding that smoky element to the sauce to play against the sweetness.
The smoky flavor makes this sauce a natural as a barbecue sauce or glazes for meat. If you're bored with tomato-based barbecue sauce, this is a nice variation. It's also a great way to use raspberries from your garden in season.
Raspberry chipotle sauce is also great to use for a dip. You can mix it with cream cheese for a delicious spread to use on crackers or as a dip for celery, carrots, and other vegetables.
- 1 tablespoon olive oil
- 1/2 cup small 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 four minutes.
- Add the garlic to the pan and saute for one minute.
- Add the chipotle chiles and cook, stirring continuously, for one minute.
- Add the raspberries and cook until soft, two to three 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.
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.
Use the raspberry chipotle 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 of a grilled cheese sandwich or panini.
Recipe Source: by Emeril Lagasse (William Morrow) Reprinted with permission.