This raspberry chipotle sauce recipe combines the sweet and tart flavor of raspberries with a hit of spicy chipotle peppers in adobo for an easy, oil-free, vegan condiment. It's the perfect sauce for your favorite taco recipes, a glaze for crispy tofu, or a fruity topping for your next batch of homemade refried beans.
Years ago, when I made blackberry salsa for white bean tostadas, I fell in love with spicy fruit condiments. And as much as I love raspberry salsa and orange ginger sauce, there's always room for more. Plus, most recipes and commercial raspberry chipotle sauces contain added oil and aren't necessarily vegan. This homemade healthy version is a sure-fire winner!
Table of Contents
Ingredients and Substitutions
- Raspberries. I used frozen raspberries because they're super-handy and less 'seedy' than fresh raspberries. If you happen to have a bumper crop of raspberries, by all means, use them.
- Chipotle Peppers in Adobo. Chipotle peppers in adobo sauce have a unique, smoky barbecue sauce vibe. The best substitute is 2 teaspoons of chipotle chili powder, ground ancho chilies, or, in a pinch, smoked paprika.
- Lime juice. Add lime or lemon juice for a bit of zest.
- Coconut Sugar. Coconut sugar is a great minimally processed sugar. Date sugar is slightly more expensive, but it's another great option. Most coconut sugar is vegan, but it's always best to check the labels.
Please see the recipe card at the bottom of this post for the complete list of ingredients, measurements, and instructions.
Recipe Variations
This chipotle sauce can also be made with frozen strawberries (a little sweeter), blueberries, cranberries, or blackberries. The amount of sugar may need to be adjusted depending on the fruit.
Step-by-Step Instructions
Heat a small saucepan to medium-high, then add the onions and garlic. Stir for 1-2 minutes until the onions soften and become translucent.
Add the raspberries and the rest of the ingredients and lower the heat to simmering. Stir frequently to melt the sugar. Simmer for 15 minutes until the sauce has reduced by about half. Allow the sauce to cool for 15 minutes before serving.
Pro Tips
- Chipotle sauce thickens as it cools. If it is too thin to your liking, continue simmering it to reduce it.
- Mash a few of the berries as they cook to release their juices and create a smoother sauce.
- For the smoothest sauce, blend it using an immersion blender or transfer the sauce to a blender or food processor.
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Cook's Tip
Simmering reduces and thickens sauces, soups, and stews and intensifies the flavor. Resist the urge to add more sugar or other flavors during reduction.
Serving Suggestions
Use this versatile sauce as a glaze for air-fried tofu or vegan chicken, a grilling sauce, a dipping sauce with tortilla chips, a fusion garnish for red lentil dal or creamy dal makhani, or a simple snack of cream cheese and crackers. I served it with baked chickpea patties and added the sauce during the last few minutes of baking. Delicious!
What To Do With Leftover Chipotle Peppers in Adobo
I live in the Scottish Highlands and have to special order chipotle chilies in Adobo, so I never throw them out. You'll have leftovers if you open a fresh jar or can of chipotle chilies in adobo for this recipe. Here are my recommendations:
- Transfer them to an airtight container, baggie, or jar and refrigerate them for 5 days.
- Divide them into smaller portions (about 2 chilies with sauce), and freeze them for 6 months.
- Make coconut chipotle black beans or add them to a big pot of sweet potato 3 bean chili.
Storage Tip
Intense flavors, such as onions or chilies, linger in plastic containers. I recommend storing them in glass, stainless steel, or reused sandwich bags.
Frequently Asked Questions
Store raspberry chipotle sauce in an airtight container or jar for 5 days in the refrigerator.
Chipotle sauce can be frozen in a freezer container or bag for up to 6 months. After thawing, I recommend reheating in a saucepan to reduce the sauce and intensify the flavor.
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👩🏻🍳 Recipe
Raspberry Chipotle Sauce (oil-free vegan recipe)
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Ingredients
- 2 cups raspberries - thawed frozen or fresh (see note 1)
- 1 small onion - diced (½ cup)
- 2 cloves garlic - minced or pressed
- 2 tablespoons chipotle peppers in adobo - 2 chopped chilies plus sauce
- ¼ cup lime juice
- ¼ cup coconut sugar - (see note 2)
- ½ teaspoon salt
Instructions
- Heat a small saucepan over medium-high heat. Add the onions and garlic and cook for 1-2 minutes, stirring constantly, until the onions soften. If they start to stick, add water a tablespoon at a time.
- Add the chopped chilies and raspberries. Mix well with the onions and garlic. Then, add the rest of the ingredients. Use the back of a wooden spoon to mash the berries as they cook.
- Lower the heat so the ingredients are simmering. Simmer for 15 minutes until the sauce is reduced by about half.
- Transfer the sauce to a bowl and let it sit for 10 minutes to cool and thicken.
- For a super-smooth sauce, blend it with an immersion blender, standing blender, or food processor.
- Makes about 1 ¾ cup.
Notes
- Thaw the raspberries overnight in the refrigerator or at room temperature for a few hours. If you thaw them in the bag or box, place them on a plate or shallow bowl to avoid a messy leak. If you forget to thaw them, let them defrost as they cook, and allow another 10 minutes to reduce the sauce.
- Coconut is less processed and a good vegan option. Date sugar is a good substitute. Always check to ensure the sugar you use is vegan.
- Leftover chipotle chilies in adobo can be stored in the refrigerator for 5 days or frozen for 6 months.
- Store chipotle raspberry sauce in an airtight container or jar for 5 days or freeze for 3 months. I recommend thawing and reheating frozen sauce to intensify the flavor.
Nutritional information is based on ¼ cup servings.
Nutrition
Nutritional information is an estimation only.
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