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 ...
