Thursday, August 14, 2014

Raspberry Chipotle Sauce

Making the Most of Summer Berries

The Cooking School at Jungle Jim's International Market held two sold out classes featuring all kinds of berries. After the first class, we had some very ripe raspberries that begged to be used - and quickly. Soft, ripe berries are perfect for a cooked dish and we decided that a Raspberry Chipotle Sauce would be a great choice to use these little red gems. This sauce is a multi-tasker and can be used for glazing, dipping and saucing various kinds of chicken, pork, salmon and seafood. Put it in a squeeze bottle and jazz up tacos and quesadillas. Spice levels can be adjusted down for the faint of heart or up for the fan who embraces the heat. So simple to make, you can serve it over grilled chicken or fish for dinner this evening.


This recipe calls for 2 chopped jalapeno peppers. If you like a hotter sauce, substitute serrano or habanero peppers. If you are a bit leery of usually-mild jalapenos, take a taste of the one you have and if it is too spicy, adjust the amount you want to use. We thought this sauce had a nice, medium kick using the jalapeno and chipotle combination.


Stir in the garlic and and the adobo sauce. 



The green and red is very pretty together and quite fragrant!


Stir the raspberries into the softened jalapenos and chipotle mixture.


Bring the berry mixture to a simmer and cook until soft, about 3 minutes.



A chunky, seedy sauce is forming.


Stir in the vinegar, orange juice, salt, brown sugar and white sugar.



Simmer until thickened and reduced by half, about 15 minutes.


Strain the sauce into a heatproof bowl, pressing on the solids to release all the liquid.


Use this raspberry chipotle sauce  as a glaze while grilling and/or as a finishing sauce. 


Raspberry Chipotle Sauce

1 tablespoon olive oil
2 large jalapeno peppers, seeded and minced
2 cloves garlic, minced
3-4 teaspoons pureed chipotle peppers in adobo sauce
2 (6 ounce) containers fresh raspberries
1/3 cup apple cider vinegar
1/4 cup orange juice
1/2 teaspoon salt
1/4 cup brown sugar
1/2 cup white sugar


Heat olive oil in a saucepan over medium heat. Stir in jalapenos; cook until tender, about 3-4 minutes. Stir in garlic and adobo sauce. Stir the raspberries into the sauce, bring to a simmer and cook until soft, about 3 minutes. Stir in the vinegar, orange juice, salt, brown sugar and white sugar. Simmer until thickened and reduced by half, about 15 minutes. Strain sauce to a heatproof bowl, pressing on solids to release all liquid. Use as a glaze while grilling and/or a finishing sauce.


Makes about ¾ cup

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