Raspberry Chipotle Bbq Sauce Recipes
RASPBERRY CHIPOTLE SAUCE
Nice compliment to salmon, chicken, and pork. Can also be used as a sandwich spread or a dipping sauce for pretzels.
Provided by Holly
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 1h
Yield 8
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 129.3 calories, Carbohydrate 24.9 g, Fat 3.7 g, Fiber 3.1 g, Protein 0.5 g, SaturatedFat 0.5 g, Sodium 162.4 mg, Sugar 21.3 g
RASPBERRY CHIPOTLE BBQ SAUCE
This recipes combines inexpensive bottled BBQ sauce with raspberry preserves and spices. You can adjust the heat by adding more or less peppers and adding honey if you like. It's pretty spicy, but mellows as it grills. We use it on baby back ribs, but I imagine chicken or other grilled meats would be good too.
Provided by BakinBaby
Categories Sauces
Time 3m
Yield 3 cups
Number Of Ingredients 6
Steps:
- Combine ingredients in a blender or food processor, process until smooth.
- Brush on meat at grill time. We pre-cook our ribs in a roaster for about 2 hours so they are tender.
Nutrition Facts : Calories 529.3, Fat 1.2, SaturatedFat 0.1, Sodium 1616.2, Carbohydrate 128.4, Fiber 3.6, Sugar 89.5, Protein 1.1
RASPBERRY CHIPOTLE SAUCE
Make and share this Raspberry Chipotle Sauce recipe from Food.com.
Provided by gailanng
Categories Sauces
Time 20m
Yield 3/4 pint
Number Of Ingredients 7
Steps:
- Clean and sterilize 3/4 to 1 pint size glass jar or bottle. Rinse with hot water before adding hot liquid.
- Puree 3 cups of the berries with the chipotles and chipotle sauce. You will need 1 1/2 cups puree. If you are short, puree more berries and add to the mixture until you have 1 1/2 cups.
- Pour the puree and lemon juice into a large non-reactive pan.
- Add the pectin and mix thoroughly.
- Put the pan over high heat and bring to a full rolling boil, stirring constantly.
- Stir in the sugar, mix well and bring back once again to a full rolling boil.
- Stir in the butter and the baking soda. If there is foam it will disappear in a few minutes.
- Using a funnel, pour the liquid into the jar or bottle.
- Store the sauce in the refrigerator for up to 1 month.
Nutrition Facts : Calories 1083.7, Fat 8.4, SaturatedFat 3.4, Cholesterol 13.6, Sodium 1266.6, Carbohydrate 261.4, Fiber 32.1, Sugar 222.3, Protein 6.1
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- Heat the vegetable oil in a medium saucepan over medium high heat. Add the minced jalapeño and cook for 2 minutes or until softened, stirring often. Add the garlic powder, chipotle pepper and adobo sauce and cook for 1 minute. Add the raspberries, granulated sugar, brown sugar, cider vinegar, water, liquid smoke and kosher salt and bring to a boil. Stir in the cornstarch, reduce to simmer and cook for 15 minutes or until thickened. Add more adobo sauce to taste. Cool and refrigerate until ready to use. Serve on BBQ ribs, pork or chicken.
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- In medium saucepan, melt butter. Add garlic and cook for 20-30 seconds, or until it becomes fragrant. Add ketchup, raspberry preserves, and vinegar. Simmer over medium heat for 2-3 minutes, stirring often.
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- Once sauce has cooked, remove from heat and cool for 10 minutes before using. If using as a table sauce, let sauce cool for 20-30 minutes before serving.
- Store unused sauce in an air tight container in the refrigerator for 1 week after preparation. Warm before using.
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