Raspberry Chipotle Sauce

Raspberry Chipotle Sauce

Holly 3

"Nice compliment to salmon, chicken, and pork. Can also be used as a sandwich spread or a dipping sauce for pretzels."


1 h servings 129 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 129 kcal
  • 6%
  • Fat:
  • 3.7 g
  • 6%
  • Carbs:
  • 24.9g
  • 8%
  • Protein:
  • 0.5 g
  • 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 162 mg
  • 6%

Based on a 2,000 calorie diet

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  1. Heat olive oil in a skillet over medium heat. Stir in jalapenos; cook until tender, about 5 minutes. Mix in garlic, and adobo sauce; bring to a simmer. Stir the raspberries into the sauce; cook until soft, about 3 minutes. Stir in the vinegar, salt, brown sugar, and white sugar. Mix well. Simmer until thickened and reduced by half, about 15 minutes. Transfer sauce to a heatproof bowl; allow to cool to room temperature before serving, about 20 minutes.
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  1. 23 Ratings


This was easy to make, and tasted really good. I may cut back next time on the apple cider vinegar, just because we really tasted it, more so than the other flavors. But we still enjoyed it alo...

This turned out awesome. Although I did use raspberry preserves rather than fresh and just eliminated the sugars and sauce. I poured it over cream cheese and served with crackers. Yum!

I've been looking for an easy Raspberry Chipotle sauce and this one made the list. As suggested by a previous review I cut back on the vinegar and the results were very good. We have enjoyed t...