Ingredients:

  • 2 cups fresh raspberries (240g)
  • 1 tablespoon olive oil (15ml)
  • 1/4 cup finely chopped onion (40g)
  • 1-2 chipotle peppers in adobo sauce, finely chopped
  • 1 tablespoon adobo sauce (15ml)
  • 1/2 cup granulated sugar (100g)
  • 1 tablespoon apple cider vinegar (15ml)
  • Salt to taste
  • Freshly ground black pepper to taste

Instructions:

  1. Wash raspberries thoroughly.
  2. Finely chop the onion and chipotle peppers.
  3. In a medium skillet, heat olive oil over medium heat.
  4. Add chopped onion and sauté until translucent, about 3-4 minutes.
  5. Stir in the raspberries, chipotle peppers, adobo sauce, and sugar.
  6. Cook until raspberries begin to break down, about 5 minutes.
  7. Add apple cider vinegar, then simmer for an additional 5 minutes.
  8. Season with salt and pepper, adjusting to taste.
  9. For a smoother consistency, blend the sauce using a blender or immersion blender until desired smoothness is achieved.
  10. Allow sauce to cool slightly before serving or storing.