This smokey, sweet and tangy chipotle + raspberry BBQ sauce, with a kick of chilli is glorious smothered on ribs or wings, or just as a dipping sauce.
You could alternatively just eat it out the jar; I don’t mind.
When my most recent Cool Chile** order arrived, I wasn’t sure where to start. I remembered I had a bunch of raspberries in the fridge that were approaching the end of their life. This stuff is excellent, it’s sweet, it’s smokey, and it has a kick.
Dried Chillis are super, a quick toast in a pan and a bath in some boiling water for 15 minutes and they are ready for action in sauces, salsas, curries and more.
This Chipotle + Raspberry BBQ Sauce is super simple:
- Toasted two dried chipotles in a dry pan on high heat until fragrant. Add the chillis to a bowl of boiling water for 15 minutes.
- Add a splash of oil to the pan and lightly toast crushed garlic, add jalapenos when the garlic is golden and cook for 90 seconds.
- Whizz chipotles, garlic and jalapenos into a paste
- Add all ingredients to a saucepan (bar cornflour) and simmer for 15 minutes.
- Mix one tablespoon of water with one tablespoon of water until smooth, and stir into the saucepan, simmer some more!
- BLITZ HER UP (either with a stick blender or jug blender)
Voila, lashings and lashing of Chipotle + Raspberry BBQ sauce, ready to be dipped, licked and slathered over anything and everything.
**This isn’t sponsored content, I just think it’s super important to support small businesses during these trying times. I ADORE Mexican food. I LOVE a Taco (and cannot wait to get on board with #TacoTuesday inspired content over the coming weeks) and Cool Chile ALWAYS deliver. Check ’em out.Print
This smokey, sweet and tangy chipotle + raspberry BBQ sauce, with a kick of chilli is glorious smothered on ribs or wings, or just as a dipping sauce. You could eat it a spoon full at a time out of the jar; I won’t judge.
- 2 dried chipotle chillies
- 3 garlic cloves
- 1 green chilli
- 125 g light brown sugar
- 30 g caster sugar
- 100 ml apple cider vinegar
- ½ tbsp liquid smoke
- 200 g fresh raspberries
- 1 tsp salt
- 400 g tin chopped tomatoes
- 1 tbsp cornflour
1. Set a dry frying pan over medium-high heat, toast the dried chipotles until fragrant, it will only take a minute or so. Place the toasted chipotles in a bowl and cover with boiling water. Leave for 15 minutes to rehydrate.
2. Crush the garlic cloves and add to the pan with a glug of oil, when the cloves have started to turn a golden colour add the finely chopped chilli and cook for a further 90 seconds.
3. Add the chipotles, garlic and chilli to a food processor with a little bit of water, and whizz into a thick paste.
4. In a saucepan combine the chilli paste with all remaining ingredients (except cornflour) and set over medium heat, bring to the boil and then simmer for 15 minutes
5. Mix the cornflour with one tablespoon of cold water and stir until smooth.
6. Add the cornflour mix to the sauce, and allow to cook and thicken for a further 10 minutes. Once the sauce has thickened remove from heat and allow to cool slightly.
7. Tip the sauce into a blender (or use a stick blender) to blend the sauce until smooth. Allow to cool further before tipping into a jar or bottle for future use.
The sauce will continue to thicken as it cools, so don’t worry if you think your sauce is too runny, it probably isn’t.
How long will it keep? Chipotle + Raspberry BBQ sauce will keep in the fridge for up to a month.
- Category: Sauce
- Method: Stove Top
- Cuisine: American