This is a super sweet and spicy BBQ sauce with fruit that my family and I found in Mexico last Christmas. Try it over grilled tuna like we did
or experiment with chicken or ribs. I have also served this poured over a block of cream cheese to smear over crackers. Nice!
1 tablespoon olive oil
1/2 cup diced onion
2 tablespoons minced garlic
2 tablespoons chipotle peppers in adobo sauce, chopped, or more to taste
1 pint fresh raspberries
1/2 cup raspberry vinegar
3/4 cup honey
1/2 teaspoon salt
① Heat oil over in a medium saucepan over medium-high heat. Cook and stir onion in the hot oil until soft and slightly browned, about 4 minutes. Add garlic to the pan and saute for 1 minute. Stir in chipotle peppers and cook, stirring continuously, for 1 minute. Add raspberries and cook until soft, 2 to 3 minutes.
② Pour vinegar into the pan and stir to deglaze, scraping any browned bits off the bottom of the pan with a wooden spoon. Add honey and salt and bring to a boil. Reduce heat to medium and simmer until thickened and reduced by half, 8 to 10 minutes. Remove from heat and let cool before serving.
Per Serving: 71calories;1g fat;16.7g carbohydrates;0.3g protein;0mg cholesterol;84mg sodium.