Raspberry Chipotle Sauce

Raspberry sauce in a pitcher with raspberries scattered nearby

Susan Marie Andersson / Getty Images

Prep: 10 mins
Cook: 30 mins
Cool: 30 mins
Total: 70 mins
Servings: 8 servings
Yield: 1 1/2 cups
Nutrition Facts (per serving)
140 Calories
2g Fat
30g Carbs
1g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 8
Amount per serving
Calories 140
% Daily Value*
Total Fat 2g 3%
Saturated Fat 0g 1%
Cholesterol 0mg 0%
Sodium 137mg 6%
Total Carbohydrate 30g 11%
Dietary Fiber 6g 20%
Total Sugars 23g
Protein 1g
Vitamin C 23mg 115%
Calcium 26mg 2%
Iron 1mg 4%
Potassium 154mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This popular raspberry chipotle chili sauce recipe, reprinted with permission from Favorite Recipes from Emeril's Restaurants by Chef Emeril Lagassé, delivers a sweet-and-savory flavor that packs a kick of heat. The chipotle chiles, which are smoke-dried jalapeño peppers, have a smoky flavor that makes this sauce a natural as a barbecue sauce or a glaze for meat.

If you're bored with tomato-based barbecue sauces, this is a nice variation. It's also a great way to use seasonal raspberries from your garden.

Don't limit your use of this raspberry chipotle sauce to meats and barbecues. It's a great dip when mixed with cream cheese for crackers, celery, carrots, and other vegetables.


  • 1 tablespoon olive oil

  • 1/2 cup diced onion

  • 2 teaspoons minced garlic

  • 2 teaspoons chopped chipotle chiles in adobo

  • 2 pints fresh raspberries, rinsed

  • 1/2 cup raspberry vinegar

  • 3/4 cup sugar

  • 1/2 teaspoon salt

Steps to Make It

  1. In a medium saucepan, heat the olive oil over medium-high heat.

  2. Add the onions and cook, stirring until they are soft and slightly caramelized, about 4 minutes.

  3. Add the garlic to the pan and sauté for 1 minute.

  4. Add the chipotle peppers and cook, stirring continuously, for 1 minute.

  5. Add the raspberries and cook until soft, 2 to 3 minutes.

  6. Add the vinegar and stir to deglaze the pan.

  7. Add the sugar and salt and bring to a boil.

  8. Reduce the heat to medium and simmer the sauce until it is thickened and reduced by half, about 8 to 10 minutes. Remove the pan from the heat and cool the sauce before using it.

  9. For a smooth glaze, strain the sauce through a fine-mesh strainer, pressing on the solids with the back of a spoon to extract as much liquid as possible.


  • Store any extra sauce in the refrigerator for up to two weeks. To save it for longer, you can freeze portions of it to thaw and use later.
  • Use this sauce as a barbecue sauce, glaze or basting sauce for poultry, shrimp and meats. Keep a cup of it next to the grill to baste onto meat or vegetables as you grill them. Then serve a separate portion as a condiment with the grilled items. Never mix sauce that had contact with raw meat with the sauce you serve at the table.
  • Use it as a dipping sauce for meatballs or cocktail sausages for a crowd-pleasing appetizer. It's also great for wraps and sandwiches or as a spicy element for a grilled cheese sandwich or panini.