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Raspberry Chipotle Chilli Sauce Lucy Bee Style

Preparation Time
10 minutes

Cooking Time
30 minutes

Serves
12

Allergy Information
Gluten Free, Wheat Free, Lactose Free, Dairy Free, Vegan, Vegetarian


Ingredients

  • 2tbsp. Lucy Bee Coconut Oil
  • I large onion, chopped
  • 4 garlic cloves, crushed
  • 160g Chipotle Peppers in spicy adobo sauce chopped (from Amazon)
  • 1 litre of raspberries
  • 220ml raw vinegar
  • 180g Lucy Bee Coconut Sugar
  • A pinch of Lucy Bee Himalayan Salt and Lucy Bee Whole Black Peppercorns, ground

Method

  1. In a saucepan heat the Lucy Bee Coconut Oil and fry the onions until softened.
  2. Add the garlic and continue to sauté until slightly caramelised.
  3. Add the chopped chillies and cook for 1 minute.
  4. Add the raspberries, vinegar, Lucy Bee Coconut Sugar, Lucy Bee Himalayan Salt and ground Lucy Bee Whole Black Peppercorns and bring to the boil.
  5. Reduce heat to medium and simmer for 20 minutes or so until thickened.
  6. Remove from heat, allow to cool and then blitz in a food processor.
  7. Of course, bottle in your recycled Lucy Bee Coconut Oil jars. It's why we use glass and easy peel labels.
  8. Store in the fridge but I promise it won't last long. Wonderful to use as a sauce, dipping sauce and a glaze. Goes well with meats and cheeses. Let me know your favourites!

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