Many of you know that Luke and I follow the Paleo diet. This means we eat a lot of local, grassfed meats. And my favorite way to eat meat? Slathered in homemade BBQ sauce of course.
About a year ago I searched the web for a better-for-you BBQ sauce recipe that didn’t include a heaping pile of brown sugar or flour. I landing on this recipe for Chipotle Raspberry sauce on Budget Bytes Blog and haven’t looked back.
This sauce in total makes enough to BBQ two meals and is about 10 minutes prep time and 45 minutes cook time. I have been making it almost weekly and using it on baked chicken thighs, crock pot brisket, grilled ribs and more.
It has a spicy chipotle flavor with a slightly sweet raspberry after taste. It is nice and thick and really coats whatever you put it on. We pretty much always have some in our fridge.
Chipotle Raspberry BBQ Sauce Recipe:
- Half yellow onion diced
- Three cloves garlic minced
- 1/4 cup apple cider vinegar
- 1 can of tomato sauce
- 1 can chipotle peppers in adobo
- 1 cup raspberry jam
- 1 tablespoon butter
- Place butter, diced onion and minced garlic in a sauce pan to cook over medium-high heat until onion is translucent
- While onion is cooking, remove two chipotle peppers from the can and chop it. Reserve two tablespoons of sauce along with the chopped peppers.
- Add tomato sauce, apple cider vinegar, chopped chipotles and sauce and one cup raspberry jam. Mix well.
- Simmer for 45 minutes uncovered, stirring occasionally.
- Let sit for 5-10 minutes off the heat so it thickens before using.
Soooo yummy. In fact, I think I’ll go eat some left overs for lunch right now. :)
If you try this recipe, leave a comment and let me know what you think! Have a great weekend everyone.