Fischer & Wieser roasted raspberry chipotle sauce on Saucy Sunday

Preheat oven to 400°F (200°C).

Spread fresh raspberries on a baking sheet lined with parchment paper.

Roast raspberries in the oven for 15-20 minutes until they are soft and caramelized.

In a skillet, heat 2 tablespoons olive oil over medium heat.

Add diced onion and minced garlic to the skillet; sauté until translucent, about 5 minutes.

Add roasted raspberries, chipotle peppers, brown sugar, apple cider vinegar, salt, black pepper, and cumin to the skillet.

Stir to combine and cook for 10 minutes, allowing flavors to meld.

Add 1/2 cup water to the mixture and bring to a simmer.

In a small bowl, mix 1 tablespoon cornstarch with a little water to create a slurry.

Stir the slurry into the sauce and cook for an additional 2-3 minutes until thickened.

Remove from heat and stir in 2 tablespoons lime juice and 1/4 cup chopped cilantro.

Allow the sauce to cool slightly before serving.

Store any leftovers in an airtight container in the refrigerator.

Equipment Needed

Spice Level:

Dietary