Threw these on the grill the other night. I let them sit in the Raspberry Chipotle Marinade for about 10 hours and I did not rinse it off.
Ready for the grill
Pulled and rested
Plated
Raspberry Chipotle Marinade
2 tablespoon olive oil
1 cup small diced onion
4 teaspoons minced garlic
2 or more chipotle chiles in adobo, chopped
4 pints fresh raspberries, rinsed
1 cup raspberry vinegar
1 1/2 cup granulated sugar may need less depending on how sweet the raspberries are.
1 teaspoon sea salt
In a medium saucepan, heat oil over medium-high heat.
Add the onions and cook, until soft and slightly caramelized about 4 to 6 minutes.
Add the garlic to the pan and saute for 1 minute.
Add the chipotles and cook, stirring continuously, for 1 minute.
Add the raspberries and cook until soft.
Add the vinegar and stir to deglaze the pan.
Add the sugar and salt, and bring to a boil.
Reduce the heat to medium and simmer until thickened and reduced by half.
Remove from the heat and let cool then use a stick blender or regular blender to blend the sauce.
