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A dish of raspberry chipotle sauce with a spoon.
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Raspberry Chipotle Sauce (oil-free vegan recipe)

Raspberry chipotle sauce recipe with the sweet and tart flavor of raspberries with a hit of spicy chipotle peppers in adobo for an easy, healthy, vegan condiment with no added oil.
Prep Time10 minutes
Cook Time20 minutes
Cooling Time15 minutes
Total Time45 minutes
Course: Condiment
Cuisine: Mexican
Diet: Vegan
Servings: 7
Calories: 47kcal
Author: Denise Perrault

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
US Customary - Metric

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

  1. 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.
  2. 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.
  3. Leftover chipotle chilies in adobo can be stored in the refrigerator for 5 days or frozen for 6 months.
  4. 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

Calories: 47kcal | Carbohydrates: 12g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 178mg | Potassium: 80mg | Fiber: 3g | Sugar: 6g | Vitamin A: 16IU | Vitamin C: 13mg | Calcium: 14mg | Iron: 0.4mg