This is a super sweet and spicy BBQ sauce with fruit that my family and I found in Mexico last Christmas. Try it over grilled tuna like we did, or experiment with chicken or ribs. I have also served this poured over a block of cream cheese to smear over crackers. Nice!
Provided by Allyson Blok Kulinski
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes BBQ Sauce Recipes
Time 30m
Yield 16
Number Of Ingredients 8
Steps:
- Heat oil over in a medium saucepan over medium-high heat. Cook and stir onion in the hot oil until soft and slightly browned, about 4 minutes. Add garlic to the pan and saute for 1 minute. Stir in chipotle peppers and cook, stirring continuously, for 1 minute. Add raspberries and cook until soft, 2 to 3 minutes.
- Pour vinegar into the pan and stir to deglaze, scraping any browned bits off the bottom of the pan with a wooden spoon. Add honey and salt and bring to a boil. Reduce heat to medium and simmer until thickened and reduced by half, 8 to 10 minutes. Remove from heat and let cool before serving.
Nutrition Facts : Calories 71.4 calories, Carbohydrate 16.7 g, Fat 1 g, Fiber 1.2 g, Protein 0.3 g, SaturatedFat 0.1 g, Sodium 84.1 mg, Sugar 15 g
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