Raspberry Chipotle BBQ Sauce

This sweet-and-tangy raspberry chipotle BBQ sauce is a fun fruity twist on that classic BBQ sauce. Slather it on juicy ribs, chicken, tacos, or put it on top of cream cheese for an appetizer. It’s the perfect condiment!

Why You’ll Love This Raspberry Chipotle BBQ Sauce Recipe

This fruity raspberry chipotle BBQ sauce with hints of garlic is an easy way to take your cookout meals to the next level.

• Sweet and savory. Brown sugar and tomato sauce tame the tang of apple cider vinegar and raspberries, creating a perfectly balanced sauce.
• Simple. You just need to sautée the onions and then simmer the mixture for a couple minutes.
• Better than store-bought. There’s no excess sugar or salt in the recipe. You can even make it spicy or reduce the sweetness if you prefer.
• Freezer-friendly. Pop some out of the freezer during your next cookout and start grilling right away.

What You’ll Need

Liquid smoke, hints of molasses from the brown sugar, and sweet chipotles help build the smokiness in the sauce. Scroll to the recipe card at the bottom of the post for exact amounts.

• Red onion – White or yellow onion works too.
• Garlic – Fresh garlic and garlic paste are best.
• Olive oil – You can also use vegetable, corn, or canola oil.
• Liquid smoke – Swap it for Worcestershire sauce if you prefer.
• Brown sugar – It can be light or dark brown sugar.
• Apple cider vinegar – Avoid white vinegar because it’s too tangy and sharp.
• Chipotles – These are also called “chipotles in adobo sauce”. You can find them in Mexican supermarkets.
• Raspberries – You can use fresh or frozen (thawed).
• Tomato sauce – Make sure it’s plain, so no Italian seasoning or parmesan cheese in it whatsoever.

How To Make Raspberry Chipotle BBQ Sauce

You won’t go back to store-bought BBQ sauce after you see how simple this homemade version is. Scroll to the bottom of the post for the full recipe card.

• Sautée the onions. Add the oil to a large pan over medium-high heat. Stir in the onion and sautée it until softened and translucent. Add the garlic and chipotle. Stir and cook for another 30 seconds.

• Bring it together. Mix in the tomato sauce, brown sugar, vinegar, and liquid smoke. Stir until the sugar dissolves.
• Simmer it. Fold in the raspberries and bring the mixture to a boil. Reduce the heat and let it simmer for 10-15 minutes, stirring occasionally. Remove it from the heat. Set it aside to cool and use it for your favorite BBQ recipes. Enjoy!

Tips & Variations

Spicy jalapeños and chunks of tart raspberries can help elevate the flavors in this smokey raspberry chipotle BBQ sauce.

• Use non-stick. While stainless steel pots are great, it’s easier for things to stick and burn. Since the sauce has sugar, I recommend sticking to non-stick pots and pans to prevent messes and wasting ingredients.
• Keep it low. Don’t increase the heat to medium or high when simmering the sauce. The sugar will burn from one second to another and give the sauce a bitter flavor. It can also seize in the mixture and make it slightly chunky.
• Make it spicy. Stir 1/4-1/2 teaspoon red pepper flakes or cayenne pepper into the sauce for a kick of heat. Sautéeing 1/4 fresh jalapeño along with the onions works too.
• Add texture. Chop up 1/2 cup fresh raspberries and gently fold them into the sauce right before brushing the mixture over your favorite protein.
• Reduce the sweetness. If you’re not a fan of BBQ sauces that are on the sweeter side, don’t add all the sugar in at once. Add 1/2 tablespoon at a time until sweetened to taste. You’ll need to simmer the sauce for 3-5 extra minutes so that it thickens properly.

Ways To Use It

Regardless of your protein of choice, you can add some raspberry chipotle BBQ sauce for sweet, caramelized goodness.

• Chicken. Add it to my Air Fryer Chicken Breast or Grilled Chicken Sandwich.
• Beef. Brush it on my Herb Crusted Beef Tenderloin or Bacon Wrapped Tenderloin Bites before cooking.
• Pork. Of course you have to brush my Instant Pot Baby Back Ribs and BBQ Baby Back Ribs with the sauce before cooking.
• Turkey. Spread some on the buns for my Turkey Burger before grilling, or brush it over my Maple Smoked Turkey before roasting.
• Fish. Add it to my Cedar Plank Salmon or Honey Blackened Salmon before grilling.

Proper Storage

Make sure it’s fully cooled before storing to prevent the raspberries from fermenting the mixture.

• Fridge: Place it in an airtight container or mason jar for up to 4 days.
• Freezer: Pour it into freezer bags in serving-size portions. Freeze for up to 2 months. Thaw it overnight in the fridge.
• To reheat it: Microwave it in 15-second increments until warm. Brush it onto your favorite recipes as usual.

More Condiment Recipes To Try

• My Go-to Homemade Red Enchilada Sauce
• Boom Boom Sauce
• Epic Sweet & Smoky Homemade BBQ Sauce Recipe
• Homemade Maple Cranberry Sauce
• 5 Minute Romesco Sauce

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