Yummy Raspberry Chipotle Sauce Recipes

RASPBERRY CHIPOTLE SAUCE

Steps:

• Preheat oven to 375F. Line a baking pan with parchment paper and spray with cooking spray. Add raspberries to the pan, spread out evenly. Spray lightly with more cooking spray (I use avocado oil spray) and then toss with one tablespoon sugar-roast for 15 minutes.
• Remove raspberries from the oven and let them cool for 10-15 minutes. Add the roasted raspberries and the remaining ingredients to the food processor* (see note about adjusting spiciness and sweetness below.) Blend until combined and then serve!

RASPBERRY CHIPOTLE BBQ SAUCE

Steps:

• Heat oil over in a medium saucepan over medium-high heat. Cook and stir onion in the hot oil until soft and slightly browned, about 4 minutes. Add garlic to the pan and saute for 1 minute. Stir in chipotle peppers and cook, stirring continuously, for 1 minute. Add raspberries and cook until soft, 2 to 3 minutes.
• Pour vinegar into the pan and stir to deglaze, scraping any browned bits off the bottom of the pan with a wooden spoon. Add honey and salt and bring to a boil. Reduce heat to medium and simmer until thickened and reduced by half, 8 to 10 minutes. Remove from heat and let cool before serving.

RASPBERRY CHIPOTLE MEATBALLS

Steps:

• Mix the beef, crushed tortilla chips, 1/3 Celsius cilantro, egg and spices together in a bowl.
• Form meat mixture into 30 (1 T.) balls.
• Heat skillet over medium heat (add small amount of oil if you're not using a non-stick skillet.).
• Add meatballs to skillet and cook over medium-high heat 5-7 minutes, turning frequently until browned and cooked through.
• Add sauce, zest, juice and remaining cilantro to skillet.
• Cook, tossing, over low heat until meatballs are coated.
• Enjoy!

MAMA'S KITCHEN'S RASPBERRY CHIPOTLE SAUCE

Steps:

• (You can use the adobo the chilies are packed in if you like. It will make it hotter!).
• Combine all ingredients in a heavy sauce pan and simmer, stirring occasionally, until sugar is dissolved.
• Allow to cool a little if desired.
• Transfer to a food processor or blender and blend until sauce is smooth. I use my immersion blender.
• Remove seeds from sauce using a fine mesh strainer if desired.

ZUNI ROLLS WITH RASPBERRY CHIPOTLE SAUCE

Steps:

• Make chipotle sauce:
• In a small saucepan combine sauce ingredients and simmer, stirring occasionally, until sugar is dissolved. In a blender or food processor puree sauce and strain through a fine sieve into a bowl.
• Make Zuni rolls:
• Finely chop scallions. Arrange tortillas on a work surface and divide Havarti, turkey, bacon, and scallions evenly between them. Drizzle some chipotle sauce over filling and gently roll up tortillas.
• In a lightly oiled skillet toast rolls, starting with seam sides down, over moderately high heat, turning them, until golden on all sides, about 3 minutes. Diagonally halve tortillas crosswise and serve remaining sauce separately.

RASPBERRY CHIPOTLE SAUCE

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.