There are only a few more weeks left to enjoy fresh raspberries! So take advantage with this Chipotle Raspberry Sauce! It’s delicious as a topping for roasted veggies like acorn squash and mushrooms, as a sandwich spread with turkey and sourdough or as a chicken or pork marinade or dip!


  • 2 Tbsp. extra-virgin olive oil
  • 2 jalapeños (about 1/2 cup diced)
  • 2 garlic cloves
  • 2 Tbsp. adobo sauce (look for canned chipotle peppers in adobo sauce)
  • 2 cups fresh raspberries
  • 1/4 cup apple cider vinegar
  • 1/2 tsp. salt
  • 1/4 cup honey


  1. Heat olive oil in a small saucepan over medium-low heat.
  2. Dice jalapeños and add to the saucepan. Sauté for three to four minutes.
  3. Add minced garlic and adobo sauce and cook until garlic is fragrant (about one minute).
  4. Add fresh raspberries, vinegar, salt and honey. Turn the heat to medium-high and stir until raspberries are crushed and incorporated in the mixture.
  5. Let simmer until reduced by half (about 15-20 minutes).
  6. Remove from heat, allow to cool slightly and serve over roasted veggies, as a sandwich spread or as a chicken/pork marinade or dip.

For more recipes like this, visit Kiwi & Carrot, produced by our food blogger, Sarah Romero.