Sweet raspberries, fresh jalapeños, and smoky chipotle adobo make a tangy, gently spicy sauce for grilled chicken, pork, salmon, or roasted vegetables. This version is cooked on the stovetop and stored in the refrigerator; it is not a home-canning recipe.

Prep: 10 minutes | Cook: About 25 minutes | Total: About 35 minutes, plus cooling | Yield: Approximately 1 1/2–2 cups, depending on reduction | Difficulty: Easy (2 of 5) | Cost: Moderate (3 of 5) | Region: American-inspired

Ingredients

• 2 tablespoons olive oil
• 2 large jalapeño peppers, seeded and diced
• 2 garlic cloves, minced
• 4 teaspoons adobo sauce from canned chipotle chiles
• 12 ounces fresh raspberries, rinsed and drained
• 1/2 cup apple cider vinegar (5% acidity)
• 1/2 teaspoon salt
• 1/4 cup packed brown sugar
• 1/2 cup granulated sugar

Instructions

1. Heat the olive oil in a medium saucepan over medium heat. Add the diced jalapeños and cook, stirring occasionally, for about 5 minutes, until softened.
2. Add the minced garlic and adobo sauce. Stir and cook for about 30 seconds, until fragrant; do not let the garlic brown.
3. Add the raspberries. Cook for about 3 minutes, stirring and gently breaking up the berries as they soften.
4. Stir in the apple cider vinegar, salt, brown sugar, and granulated sugar until dissolved.
5. Bring to a gentle simmer. Cook uncovered for approximately 15 minutes, stirring frequently, until the sauce coats a spoon and has reduced noticeably. Adjust the heat as needed to avoid scorching.
6. Remove from the heat and allow to cool briefly. For a smoother sauce, carefully blend with an immersion blender in a deep container, or leave the berries slightly textured.
7. Transfer the sauce to shallow food-safe containers and refrigerate promptly. Serve chilled or gently reheated. Refrigerate leftovers and use within 3–4 days.

Cook’s notes

• This sauce is for refrigerated use only. Do not water-bath can, pressure-can, store at room temperature, or treat sealed jars as shelf-stable. No tested home-canning process has been established for this particular formula.
• For less heat, remove the jalapeño seeds and membranes before cooking. The adobo sauce adds smoky chile flavor.
• Keep refrigerated at 40°F or below; freeze portions for longer storage.
• Raspberry seeds may be strained after blending if a smoother sauce is preferred, though straining changes the yield.