Raspberry Peach Chipotle Barbecue Sauce

Grilling season is upon us, so I’m just going to say this Raspberry Peach Chipotle Barbecue Sauce is my new favorite and I think it will be yours too. Made with fresh fruit and chipotle peppers, you know exactly what goes in this plus it’s super easy to make at home.

Wether your basting ribs or chicken this works great and it’s perfect for dipping, too! From the sublime nuances of spice, the tanginess from the acidic apple cider vinegar to the fruity flavors that don’t get overpowered by the chipotle peppers, this BBQ sauce is delish people.

They say necessity is the mother of invention and I got to say it’s true. I had an abundance of fresh fruit that I either needed to make into a dessert tart, a large salad or just freeze them for smoothies. So, seeing as I wanted to grill some chicken, I decided on making a spiced up BBQ sauce that used raspberries as the original flavor note and imagined the peaches not only as a flavor weapon, but a great natural thickener. Who needs store bought sauces when you have the capability at your fingertips to create and this delivers.

So let’s start this off with the peaches. On the opposite end of the stem make a crosscut in both directions so there is a “+” sign. Drop in boiling water for 30 seconds to a minute depending on the firmness of the peaches. If hard to the touch boil for a minute minimum. Remove peaches from boiling water with a slotted spoon.

When cool enough to handle peel the skin back from the cut. These get slippery so be careful with that paring knife. I dropped six in, but decided that four were plenty for this small batch of sauce. I cut the other two up for a morning smoothie.

If the skin is giving you a tough time then use a vegetable peeler, it came in handy for one peach that was resistant! Discard the skin and pit. Rough chop the peaches and purée in a food processor or blender. Set aside.

Rinse the raspberries and juice the lemon. In a medium saucepan add the raspberries, sugar and juice from the lemon. Cook on medium heat and using a spoon stir and break down the fruit. In another small bowl mix together the cornstarch and water and as you are stirring the raspberry mixture pour in the cornstarch slurry. Continue to stir as this thickens. Remove from heat and set aside to cool.

When cool press the fruit through a sieve to extract the sauce and discard the seeds. Set aside.

I use the canned chipotle peppers in adobo sauce. We are just going to use 4 and store the rest in a airtight container and refrigerate for another use.

Now that we have all of our ingredients ready, let’s makes this BBQ sauce!

The raspberry sauce is the perfect flavor base for this sauce. You should have about 1 cup of it after straining it.

Now for some savory aspects of this sauce. In a heated sauté pan add the oil and chopped onions. Sauté until translucent and slightly browned. In your food processor or blender add the sautéed onions, raspberry sauce, peach purée, the four chipotle peppers, kosher salt, vinegar and tomato paste. Purée until smooth. Season to taste with salt and for a more tangy flavor adjust with more vinegar if needed. Allow to cool and store in cleaned, airtight jars and refrigerate.

It is good for 7 days chilled, but like mine, it probably won’t last that long! You should have about one and a half quarts.

Use as basting and BBQ sauce on any grilled meat or as a dipping sauce. Happy grilling, basting and enjoy!

Raspberry Peach Chipotle Barbecue Sauce

This Raspberry Peach Chipotle Barbecue Sauce starts with a raspberry sauce base, puréed peaches, chipotlé peppers and a apple cider vinegar.

4.75 from 4 votes

Print Pin Rate

Course: Sauce

Cuisine: American

Prep Time: 40 minutes

Cook Time: 6 minutes

Total Time: 46 minutes

Servings: 1 1/2 quarts

Calories: 113kcal

Author: Kevin Is Cooking

Ingredients

• 4 large peaches
• 1 lb raspberries
• 1 lemon
• 1/2 cup sugar
• 2 tbsp cornstarch
• 1/2 cup water
• 2 tbsp vegetable oil
• 1 medium onion
• 4 in Chipotle chilies Adobo sauce
• 1/2 tsp salt
• 1/2 cup apple cider vinegar
• 1/4 cup tomato paste

Instructions

• On the opposite end of the stem on the peaches make a crosscut in both directions so there is a “+” sign. Drop in boiling water for 30 seconds to a minute depending on the firmness of the peaches. If hard to the touch boil for a minute minimum. Remove peaches from boiling water with slotted spoon and when cool enough to handle peel the skin back from the cut. Discard the skin and pit. Rough chop the peaches and purée in a food processor or blender. Set aside.
• In a medium saucepan add the rinsed raspberries, sugar and juice from the lemon. Cook on medium heat and using a spoon stir and break down the fruit. In a not the small bowl mix together the cornstarch and water and as you are stirring the raspberry mixture pour in the cornstarch slurry. Continue to stir as this thickens. Remove from heat and set aside to cool. When cool press the fruit through a sieve to extract the sauce and discard the seeds. Set aside.
• In a heated sauté pan add the oil and chopped onions. Sauté until translucent and slightly browned.
• In your food processor or blender add the sautéed onions, raspberry sauce, peach purée, the four chipotle peppers, kosher salt, vinegar and tomato paste. Purée until smooth. Season to taste with salt and for a more tangy flavor adjust with more vinegar if needed. Allow to cool and store in cleaned, airtight jars and refrigerate. Good for 7 days chilled.
• Use as a basting and BBQ sauce on any grilled meat, or as a dipping sauce.

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.

Nutrition

Calories: 113kcal | Carbohydrates: 22.3g | Protein: 1.4g | Fat: 2.8g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.6g | Monounsaturated Fat: 1.7g | Sodium: 125.2mg | Fiber: 4g | Sugar: 16.2g

Have you made this recipe? Let me know on InstagramTag @KevinIsCooking and hashtag me #keviniscooking!