Raspberry Inferno Sauce

Raspberry Inferno Sauce

aaronspool 3

"A fiery, fruity sauce of hot peppers and raspberry preserves. Perfect for dipping chicken wings!"


10 m servings 143 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 143 kcal
  • 7%
  • Fat:
  • 0 g
  • < 1%
  • Carbs:
  • 36.9g
  • 12%
  • Protein:
  • 0 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 9 mg
  • < 1%

Based on a 2,000 calorie diet

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  • Prep

  • Ready In

  1. Place the chipotle chile, adobo sauce, jalapeno pepper, and raspberry preserves in a food processor. Pulse until peppers are chopped and sauce is smooth, about 5 or 6 pulses. Refrigerate until ready to use.
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Your rating



  1. 7 Ratings


I'm with ya kimberlyann! I love dipping crm cheese poppers in this (got hooked due to Arbys, lol). I make large batch of poppers (jalapeno poppers II recipe) to freeze. So, I make larger batch o...

This is great! Really good with jalapeno poppers! Think of the stuff Arby's gives you with jalapeno poppers except better! Thanks so much!

This is a good sauce and taste just like the expensive bottled sauce. I do recommend getting the best quality raspberry preserve. I have done it with the cheap stuff and the flavor just isn't th...

This is a very good recipe. I did end up having to double the chipotle chile and the adobo sauce in order to get any heat at all. I also strained out the seeds from the preserves. It is so ea...

This is great with Southwestern Egg rolls from this site. There is a local restaurant that paired the 2 together & we loved it! I suggest if you can't find seedless raspberry preserves, take the...

Great balance of flavors. Perfect on cream cheese and multi-grain crackers. I'm so glad I made a double batch. This is so easy to make; no more having to search the stores for raspberry chipotle...

I served this with hot wings at a birthday party. My son loved it, but it was not a crowd pleaser in general. It was a bit too hot for me. I might try it again with less jalapeño, and perhaps...