Raspberry Chipotle Barbecue Sauce

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This barbecue sauce-making adventure began with a salad dressing recipe, strangely enough. For the back-story read this previous post on my experiments with homemade raspberry vinegar.  A long story short, I ended up with some vinegar-soaked raspberries that I needed to find a use for.  After it was all said and done, I will admit I’m happier about the sauce than I was the vinegar.


This sauce is great on steak, burgers, probably anything else you can think to slather it on.  The berry flavour was quite subtle, and the chipotles provide a nice hum of heat.  On my first go-around with this recipe, I was a bit too bold with the chipotles and added 5 or 6 of them (they looked so small)… next time I will stick with 2.


  • 1 tbsp olive oil
  • 1 medium sized onion, diced
  • 1/2 green pepper, diced
  • 2 to 3 chipotle peppers in adobo sauce
  • 2 tsp garlic, minced
  • 1 1/2 cups raspberries (and/or mix in some blackberries as well)
  • 1 can of plain tomato sauce (398 mL)
  • 1/3 cup tomato paste
  • 1/2 cup unsweetened apple sauce
  • 2 tsp Worcestershire sauce
  • 3 tbsp white wine vinegar
  • 3 tbsp cooking molasses
  • 3/4 tsp paprika
  • 3 tbsp honey (or coconut palm sugar, or brown sugar)
  • salt/pepper to taste
  1. Heat olive oil in large saucepan.  Add onion and green pepper and cook until onion is soft and translucent.
  2. Add remaining ingredients, and puree  the mixture until a smooth consistency and there are no big pieces remaining.
  3. Over medium heat, simmer for ~30 min or until sauce thickens.
  4. Store the sauce in the fridge for up to a week and/or freeze in freezer safe containers for longer-term storage and future use.

Taco Seasoning

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I prefer making my own taco seasoning as opposed to buying pre-packaged because then I know exactly what’s in it, and can limit the amount of salt added.

Not only is it a healthier alternative than the store bought alternative, but it’s also easy to make with seasonings I usually have handy in the pantry.  Try making a bigger batch to store in an air-tight container for future use.

  • 1 tbsp chilli powder
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp crushed red pepper flakes
  • 1/4 tsp dried oregano
  • 1/2 tsp paprika
  • 1 1/2 tsp ground cumin
  • 1 tsp black pepper
  • 1 tsp sea salt
  1. Combine all ingredients.  Use immediately or save in air tight container for future use.

Sweet Chilli Thai Sauce

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Slow cooker chicken and rice was on the menu for dinner tonight, though it needed something to make it interesting– Sweet Chilli Thai Sauce.  Now I didn’t actually have any, nor was I going out to buy any- so I modified a recipe to suit what pantry ingredients I did have.  The result was a fantastic sauce!


This would be great with fresh ginger, garlic, and chillies as well- but still great with pantry-friendly ingredients.

PREP TIME: 5 min     COOK TIME: 15 min     TOTAL TIME: 20 min     YIELD: 1 cup
  • 1/2 cup water
  • 1/2 cup rice vinegar
  • 1/2 cup sugar
  • 1 tsp ground ginger
  • 2 tsp garlic powder
  • 1 tbsp red pepper flakes (or to taste)
  • 2 tsp ketchup
  • 2 tbsp cornstarch
  1. Combine water and vinegar in saucepan, bring to boil over high heat.
  2. Stir in sugar, ginger, garlic, red pepper flakes, and ketchup.  Simmer for 5 minutes
  3. Stir in cornstarch.
  4. Remove saucepan from heat, use as desired or transfer to sealed container and refrigerate until needed.