Ingredients:

  • 2 cups fresh raspberries (about 300g)
  • 1-2 chipotle peppers in adobo sauce (to taste)
  • ½ cup sugar (100g)
  • ½ cup water (120ml)
  • 1 tablespoon apple cider vinegar (15ml)
  • 1 teaspoon garlic powder (5g)
  • ½ teaspoon salt (3g)

Instructions:

  1. Rinse the raspberries gently under cold water and set aside.
  2. In a blender, combine raspberries, chipotle peppers (start with 1), sugar, water, apple cider vinegar, garlic powder, and salt. Blend until smooth.
  3. Pour the blended mixture into a medium saucepan over medium heat. Bring to a simmer.
  4. Cook for 10-15 minutes, stirring occasionally, until the sauce thickens.
  5. Taste the sauce and adjust the chipotle flavor to your liking by adding more peppers if desired.
  6. For a smoother texture, strain the sauce through a fine mesh sieve to remove seeds.
  7. Allow the sauce to cool to room temperature, then transfer it to a jar and refrigerate.