- 2 tablespoons olive oil
- 2 large jalapeno peppers, seeded and diced
- 2 cloves garlic, minced
- 4 teaspoons adobo sauce
- 2 (6 ounce) containers fresh raspberries
- 1/2 cup apple cider vinegar
- 1/2 teaspoon salt
- 1/4 cup brown sugar
- 1/2 cup white sugar
- Heat olive oil in a skillet over medium heat. Stir in jalapenos; cook until tender, about 5 minutes. Mix in garlic, and adobo sauce; bring to a simmer. Stir the raspberries into the sauce; cook until soft, about 3 minutes. Stir in the vinegar, salt, brown sugar, and white sugar. Mix well. Simmer until thickened and reduced by half, about 15 minutes. Transfer sauce to a heatproof bowl; allow to cool to room temperature before serving, about 20 minutes.
09/07/2019
recipepes.com
raspberry chipotle sauce, recipe
PT15M
PT1H
5
455 calories
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