I started this recipe as a marinade for beef jerky; however, it turned out so delicious I realized it could be used a lot of different ways so thought I’d give it its own post And yes, I did eat it straight from the spoon… and on some cheese… and some apple chips… and in the beef jerky. The sauce got used, okay?
I also wanted to try something new out on you guys. I made my first video! It turned out half an hour long, so I edited a LOT, and sped up the whole thing. Once I got past the learning curve, this was actually pretty easy to do. The result below is only a little over a minute long, so if you hate it you won’t feel like you lost time that you can never get back.
In addition to the video, I’ve posted the recipe in written form below if you prefer it that way. What I forgot to do – because I was shooting a video – was to take still pictures for the step by step instructions process. I will try to remember that next time, as I know some people prefer it that way.
By the way, this recipe calls for raspberries, but we were heading out for vacation the next day, so I also threw in some blackberries I had that would go bad if I didn’t use them up. The result was fantastic and I bet you could use any of your favorite berries in this recipe. Next time I’m going to try this with blueberries!
Let me know what you guys think of this recipe, and the video; I love feedback!
If you want to skip the video and jump straight to the written recipe, click here.
Raspberry Chipotle Sauce
-1 tbsp olive oil
-2 – 3 large jalapeno peppers
-2 tsp garlic paste (or 2 cloves of garlic)
-1 tbsp adobo seasoning
-12 oz raspberries
-¼ cup apple cider vinegar
-½ tsp salt
-2 tbsp brown sugar Splenda (optional)
-½ cup granulated Splenda
-2 tsp chipotle seasoning
Video Demonstration (written recipe below):
There is music in the video, so mute your volume (or turn it down) if you don’t want to hear it or would get in trouble for watching a video at work. But you’d never do that, right?
The options for this delicious sauce are endless! Top some cream cheese, eat it straight with some crackers or apples, top ice cream with it, or use it as a marinade.
This recipe made about 1 – 1 1/2 cups of sauce. If one person ate all of it at once, they would consume about 482 calories and 66 net carbs. Coming from someone who loves this sauce though, I don’t recommend sitting down and eating a cup and a half of it at once. I decided to go conservative and say it only made 1 cup of sauce. Then broke that down into a tablespoon per serving. Using a calculation of 16 tablespoons (1 tablespoon per serving), this came to about 30 calories, 4 grams net carbs, 0 grams of protein, and 1 gram of fat per serving. I only did this for easy math, so please be aware that if you know you’ll eat two tablespoons, that will be two servings in your nutritional counts. I used the MyFitnessPal recipe creator to calculate nutritional information. Nutritional values may change based off the ingredient brands you use, and of course, the size/number of servings you make.
If you liked this recipe, look forward to Wednesday’s post when I use it as a marinade for homemade beef jerky!
I hope everyone enjoys! Let me know what you think in the comments!
Please don’t mind the mess.
If you enjoyed this post, I’d be grateful if you’d help me by emailing it to a friend, or sharing it on Twitter or Facebook. Thank you!
Raspberry Chipotle Sauce recipe minus the story:
Music – Paint the Sky by Hans Atom (c) copyright 2015 Licensed under a Creative Commons Attribution (3.0) license. http://dig.ccmixter.org/files/hansatom/50718 Ft: Miss Judged