Costco Raspberry Chipotle Sauce Recipe
Have you ever tried Costco Raspberry Chipotle Sauce? If not, get ready to indulge in a unique combination of sweet raspberries and smoky chipotle peppers. This sauce perfectly balances fruity and spicy, making it a versatile condiment that can elevate any dish. In this article, we will explore the origins of Costco Raspberry Chipotle Sauce, its tantalizing ingredients, cooking tips, storage suggestions, and more.
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Servings: 2 people
Calories: 176kcal
Equipment
- Medium saucepan
- spoon
Ingredients
- 1/4 cup of finely diced onion providing a savory and aromatic base.
- 1 teaspoon of adobo sauce offering a smoky and savory note that elevates the overall taste (for an extra kick, feel free to incorporate finely chopped chili).
- 1 teaspoon of minced garlic infusing a delightful pungent flavor to the recipe.
- 1/6 tablespoons of granulated sugar providing a gentle sweetness that harmonizes with the other elements in the recipe, creating a well-balanced taste sensation.
- 1 pint of raspberries whether fresh or frozen, imparting a burst of vibrant sweetness that complements the other flavors.
- 1/4 teaspoon of salt enhancing the overall taste and bringing out the natural flavors of the ingredients.
- 1/6 tablespoons of brown sugar contributing a subtle caramel-like sweetness that adds complexity to the flavor profile.
- 1 tablespoon of extra virgin olive oil drizzling richness and depth to the dish.
- 1/2 serrano pepper carefully seeded and diced, adding a tantalizing touch of heat to the dish.
- 1/6 tablespoons of apple cider vinegar lending a tangy and acidic balance to the dish.
Instructions
- In a medium saucepan, heat the olive oil over medium heat. Add the chopped onion and serrano pepper, and sauté until the onion becomes translucent and the pepper softens.
- Add the minced garlic and adobo sauce to the saucepan, stirring well to incorporate the flavors. Cook for an additional minute until the garlic becomes fragrant.
- Add the raspberries, apple cider vinegar, brown sugar, granulated sugar, and salt to the saucepan. Stir gently to combine all the ingredients.
- Bring the mixture to a boil over medium-high heat, then reduce the heat to low and simmer for about 15-20 minutes, or until the raspberries break down and the sauce thickens to your desired consistency. Stir occasionally to prevent the sauce from sticking to the pan.
- Once the sauce has thickened, remove it from the heat and let it cool slightly. Transfer the sauce to a blender or use an immersion blender to puree until smooth. If you prefer a chunkier sauce, you can skip this step.
Notes
- If you prefer a smoother sauce without raspberry seeds, strain the mixture through a fine-mesh sieve after it has been cooked and cooled slightly.
- Adjust the sweetness and spiciness of the sauce according to your preference by adding more or less sugar and serrano pepper.
- For a smokier flavor, you can add a pinch of smoked paprika or a small amount of liquid smoke to the sauce.
- This sauce can be made in advance and stored in the refrigerator for up to two weeks, allowing the flavors to meld and intensify over time.