Total Time
Prep 15 mins
Cook 0 mins

Great dipping sauce or grilling sauce! Sweet and spicy and smoky all at the same time! Enjoy!

Ingredients Nutrition


  1. (You can use the adobo the chilies are packed in if you like. It will make it hotter!).
  2. Combine all ingredients in a heavy sauce pan and simmer, stirring occasionally, until sugar is dissolved.
  3. Allow to cool a little if desired.
  4. Transfer to a food processor or blender and blend until sauce is smooth. I use my immersion blender.
  5. Remove seeds from sauce using a fine mesh strainer if desired.
Most Helpful

5 5

A perfect blend of zippy and sweet, my personal favorite. Served over cooked chicken breast. Forgive me, but I'm too lazy to strain out the seeds and find they add a special touch. Also subbed Bufalo brand chipotle sauce vs. whole chile so did not use a food processor. Great sauce. It reminds me very much of Tuna With Apricot Chipotle Glaze.

4 5

A friend introduced me to Raspberry Chipotle sauce recently after she brought some back from the southern U.S. I loved it and when I found this recipe I knew I had to try it. It was great! It is a bit thin, so next time I may try to thicken with a bit of cornstarch.

5 5

Hope! This is fabulous! DH finished the port so I skipped the sugar & used Chambord, lol. I used 2 chipotles but 1 big one would have been better. Think sweet, sexy, spicy, sultry, sassy, smoky...this is a great sauce that can be used for many ways. I used it as dipping sauce for grilled boneless chicken thighs. I had some leftover so I used it as a dipping sauce for grilled halloumi cheese. I think it would also be great with grilled tofu. My youngest licked her plate & drank the remaining sauce from her dipping bowl. Then she proceeded to drink her sisters, too. Excellent recipe!!! :)