Raspberry Chipotle BBQ Sauce

The first time I made raspberry chipotle BBQ sauce, I wasn’t sure what to expect.

I was just experimenting in the kitchen, hoping for something a little different to shake up the usual barbecue routine. What came out of that pot completely surprised me.

The sweet raspberries melted into the smoky, spicy chipotle peppers in a way that felt bold but still balanced. It smelled amazing while cooking, and once I tasted it, I knew it was something special.

Now it’s one of those go-to recipes I always come back to, especially when I want to impress people or just enjoy something that feels homemade and full of flavor.

Why You Will Choose Raspberry Chipotle BBQ Sauce?

You’ll choose raspberry chipotle BBQ sauce because it brings a bold, smoky flavor that stands out from regular barbecue sauces.

The sweet raspberries balance the heat from the chipotle peppers, creating something that’s both rich and unique.

It’s easy to make at home, and once you try it, store-bought versions won’t compare. This sauce adds a serious upgrade to grilled meats, sandwiches, and more.

If you’re after something that’s just different enough to surprise people but still easy to love, this is the one you’ll keep coming back to.

How To Prepare Raspberry Chipotle BBQ Sauce?

Recipe Overview

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Total Time: 30 minutes

Course: Sauce / Condiment

Difficulty: Easy

Cuisine: American / Tex-Mex Fusion

Calories: 60 calories per 2-tablespoon serving (approx., based on 24 servings)

Yield: About 3½ cups of sauce

Equipment Needed

• Medium saucepan
• Wooden spoon or spatula
• Blender or immersion blender
• Measuring cups and spoons
• Knife and cutting board
• Garlic press (optional)

Ingredients:

• 1 cup (8 oz) raspberry preserves
• 2 tablespoons olive oil
• ½ cup apple cider vinegar
• ½ teaspoon salt
• ½ cup granulated white sugar
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 2 tablespoons liquid smoke
• 1 can (6 oz) chipotle peppers in adobo sauce
• 4 teaspoons adobo sauce (from the canned chipotles)
• 2¼ cups (18 oz) bottled barbecue sauce

Instructions:

1. Saute aromatics:

In a medium saucepan, heat the olive oil over medium heat. Add the chopped onion and cook for 5–6 minutes until soft and translucent. Stir in the minced garlic and sauté for another 30 seconds.

2. Add flavor base:

Stir in the raspberry preserves, apple cider vinegar, salt, sugar, and liquid smoke (if using). Mix well to combine.

3. Incorporate chipotle and adobo:

Add the chipotle peppers and adobo sauce. Stir everything together and bring the mixture to a simmer.

4. Blend until smooth:

Carefully transfer the sauce to a blender or use an immersion blender directly in the pot. Blend until smooth. (Be cautious with hot liquids when blending.)

5. Simmer with BBQ sauce:

Return the blended sauce to the saucepan (if using a blender). Stir in the bottled barbecue sauce. Simmer on low heat for 10 minutes, stirring occasionally, to let the flavors meld.

6. Cool and store:

Let the sauce cool slightly, then transfer to jars or containers. Store in the refrigerator for up to 2 weeks, or freeze for longer storage.

My Tips

➤ Balance the Heat: Chipotle peppers in adobo can pack a punch! If you’re heat-sensitive, start with fewer peppers (1–2) and taste before adding more. You can always add heat, but you can’t take it out once it’s in.

➤ Use High-Quality Preserves: A good-quality raspberry preserve (preferably seedless) makes all the difference in flavor and texture. Avoid overly sugary ones to maintain the right sweet-spicy balance.

➤ Blend for Smoothness: For a silky, restaurant-style sauce, use a blender or immersion blender. If you like a bit of texture, pulse lightly and leave some bits in.

➤ Make It Your Own: Add a splash of bourbon or whiskey for depth, a touch of soy sauce for umami, or a pinch of cinnamon for warmth customize it to your taste!

➤ Let It Sit: The flavor improves after a few hours in the fridge. If you have time, make it a day ahead so the ingredients can fully meld.

➤ Use It Creatively: This sauce isn’t just for grilling! Use it as a dip for chicken tenders, a spread for burgers or wraps, or even a glaze for roasted veggies or meatballs.

➤ Freeze Leftovers: Pour any extra sauce into ice cube trays and freeze. Once solid, transfer to a freezer bag for quick, single-use portions.

How To Store Leftovers

Let the sauce cool down completely after cooking. Once it’s cool, pour it into an airtight container or a clean glass jar. Keep it in the refrigerator and use it within 2 weeks.

If you want to store it for longer, put the sauce into freezer-safe containers or ice cube trays. After it freezes solid, you can transfer the cubes to a freezer bag.

It will last in the freezer for about 3 months. To reheat, warm it on the stove over low heat or use the microwave in short bursts. Stir while reheating to keep the texture smooth.

Our Favorite Ways To Serve It Up

➢ Glazed over grilled chicken: Brush it on during the last few minutes of cooking.

➢ Poured on pulled pork: Mix it into shredded pork for sandwiches or tacos.

➢ Drizzled on burgers: Adds a bold, sweet heat to beef or veggie patties.

➢ Used as a dip: Great for chicken tenders, fries, or roasted veggies.

➢ Baked on meatballs: Coat meatballs and bake for a quick party appetizer.

➢ Spread on wraps or sandwiches: Pairs well with turkey, ham, or cheese.

➢ Tossed with roasted vegetables: Especially good on Brussels sprouts or sweet potatoes.

➢ Stirred into baked beans: Adds extra depth and a smoky-sweet kick.

Conclusion

After making this raspberry chipotle BBQ sauce more times than I can count, I can honestly say it’s one of those recipes that sticks around for a reason.

The mix of smoky heat and sweet raspberry hits just right every time. It’s simple to throw together, and the flavor always impresses.

If you’re into bold sauces that bring something different to the table, give this one a try. You’ll probably end up keeping a jar of it in the fridge like I do it’s just that good.