Recipes > Rubs, mops, sauces, GRAVYS and marinades

Joe's Raspberry-Chipotle BBQ Sauce

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UWFSAE:
Needed a little something for folks who didn't like mustard-based sauces for a Labor Day 2018 cookout so I whipped up a Raspberry-Chipotle sauce to pair with pulled pork sliders.  I think it had some sneaky heat to it ... if I did it over again I'd have strained the raspberry seeds out using a fine mesh sieve.  Flavor profile was solid, not too sweet and a welcome addition to nearly any pork dish I'd imagine ...

So, some basic ingredients:



Despite the lack of raspberries (other than preserves) in the picture, they were definitely there in force!



RASPBERRY-CHIPOTLE BBQ SAUCE

- 3 Cups Ketchup
- 2 Cups Raspberries (thawed from frozen work just fine)
- 2/3 Cup Brown Sugar
- 1/2 Cup Seedless Raspberry Preserves
- 1/2 Cup Apple Cider Vinegar
- 1/4 Cup Red Wine Vinegar
- 3 Tbsp Garlic Powder
- 2 Tbsp Kosher Salt
- 2 Tbsp Black Pepper, Coarse Grind
- 2 Tbsp Paprika
- 2 Tbsp Onion Powder
- 2 Tbsp Molasses
- 1 Can of Chipotle Peppers in Adobo Sauce
- 1/2 Red Onion, minced

- Saute minced onion in butter until they sweat down a bit.
- Add minced chipotle peppers and the red wine vinegar, and continue to saute.
- Combine saute mixture with other ingredients, and then blend until smooth (or your desired consistency).
- Return blended sauce to the pan and bring to a simmer.  Reduce heat and cook for 20 minutes.
- Cool and store in the refrigerator overnight to allow the flavors to marry.



The adults preferred the Raspberry-Chipotle while the kids and teens seemed to like the Georgia Gold BBQ Sauce I made.  Overall, a nice compliment for pork sliders ...

sparky:
If you don't mind I think I will  use this one.  Looks good.

UWFSAE:
Use it in good health, Sparky ...

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