Today’s recipe is the second in a series leading to a bang up main dish to be featured next Wednesday. The original recipe can be found at the Food Renegade website. I substituted the DIY adobo seasoning from last Wednesday’s post for the Swanson Organic Mexican adobo and upped the jalepeno peppers for more zing. The sauce goes together quickly and easily. It’s delicious on grilled meat or fish, as well as in next week’s main dish.
Low-Sugar Raspberry Chipotle Sauce
2 tablespoons olive oil
2 jalepeño pepper, seeded and minced
1 tablespoon apple cider vinegar
2 cups of fresh or frozen raspberries
1/4 cup honey
2 teaspoons DIY adobo seasoning
Heat olive oil in a frying pan over medium heat. Add minced jalepeño peppers and cook until caramelized. Slowly add apple cider vinegar and stir gently, scraping the bottom of the pan to loosen the browned jalepeño bits. Add raspberries, honey, and adobo seasoning.
Cook down until sauce forms, stirring regularly. Lower the heat and simmer until reduced to desired thickness. Remove chipotle sauce from heat and pour into jar or bowl. Allow to cool before serving.
