My favorite part about summer is inviting friends over and grilling dinner in my backyard.
The more summers I have under my belt, the less I spend time on elaborate marinades, seasonings, and spice rubs to be used in advance or as part of the cooking process. I tend to focus mostly on the meat and the fire. If you've got a great cut of chicken, pork, fish, or steak, cook it with a great wood and the let quality shine through in the simplicity.
This said, I do still spend a fair amount of effort on my finishing accoutrements. This Raspbery Chipotle Grill Sauce is one of my staples. It's easy to make. It can be made several days in advance. It goes with everything. The sweet and spicy notes complement and contrast to create wonderful flavor layers. This recipe is a good starting point, but I strongly encourage all grillers to experiment and make it their own.
Raspberry Chipotle Grilling Sauce
Yields 3 cups
8 oz of raspberries- diced
½ cup brown sugar
¼ cup white balsamic vinegar
2 12oz cans chipotle adobo peppers
Kosher salt to taste
Combine all ingredients in a saucepan.
Cook until raspberries break down, then blend the sauce with an immersion blender.
Simmer the sauce, while stirring regularly, until desired consistency is reached.
Season to taste.
Store in an airtight container. Refrigerate overnight. Good in the fridge for 6 weeks.