My perennial love, chipotles in adobo, were about due for a return to the blog, and this tangy, sweet, spicy sauce is a new serious favorite. I was actually excited to see my supermarket has cans of just the adobo sauce, which was new to me, but got the usual today to have the extra spice of the pepper.

This sauce is good for pretty much anything – chicken, pork, whatever you’re into. I had planned on using pork chops, but then chicken was buy one, get one, and the plans rather rapidly changed!

Ingredients:

• 1 tablespoon vegetable oil
• 1/2 medium yellow onion, diced
• 2 cloves garlic, minced
• 1 8 ounce can tomato sauce
• 1 cup seedless raspberry jam
• 1/4 cup cider vinegar
• 1 pepper, roughly chopped (remove the seeds to reduce spiciness) + 1 tablespoon of sauce from a can of chipotles in adobo
• 4 pounds chicken thighs or breasts, pork chops, tofu, or other protein of choice

To prepare the sauce, first heat the vegetable oil in a saucepan over medium heat. Cook the onion and garlic until softened, 3-5 minutes. Add the tomato sauce, jam, cider vinegar, pepper, and adobo sauce to the saucepan and stir together.

Bring to a simmer, and continue to simmer for 45 minutes, stirring occasionally. Remove from the heat, and set aside to thicken.

Once the sauce has cooled, preheat the oven to 375 degrees. Line a baking sheet with aluminum foil and grease the foil. Place your meat on the tray. Pour some of the sauce into a cup or small bowl, and use to brush the meat. Bake for 45 minutes, brushing on additional sauce at 15 and 30 minutes. After the 30 minute brushing, toss any remaining sauce in the cup/small bowl, as you don’t want to use sauce that has been contaminated with raw meat on your cooked meal.

Slather the cooked meat a final time with more sauce, then serve.

(This is too much food. That did not stop me from eating this much food.)

Raspberry Chipotle BBQ Chicken

From Budget Bytes.

• 1 tablespoon vegetable oil
• 1/2 medium yellow onion, diced
• 2 cloves garlic, minced
• 1 8 ounce can tomato sauce
• 1 cup seedless raspberry jam
• 1/4 cup cider vinegar
• 1 pepper, roughly chopped (remove the seeds to reduce spiciness) + 1 tablespoon of sauce from a can of chipotles in adobo
• 4 pounds chicken thighs or breasts, pork chops, tofu, or other protein of choice

To prepare the sauce, first heat the vegetable oil in a saucepan over medium heat. Cook the onion and garlic until softened, 3-5 minutes. Add the tomato sauce, jam, cider vinegar, pepper, and adobo sauce to the saucepan and stir together. Bring to a simmer, and continue to simmer for 45 minutes, stirring occasionally. Remove from the heat, and set aside to thicken.

Once the sauce has cooled, preheat the oven to 375 degrees. Line a baking sheet with aluminum foil and grease the foil. Place your meat on the tray. Pour some of the sauce into a cup or small bowl, and use to brush the meat. Bake for 45 minutes, brushing on additional sauce at 15 and 30 minutes. Slather the cooked meat a final time with more sauce, then serve.