Raspberry Jalapeño Popper Sauce. Jalapeño poppers get a barbecue-style update with bacon, pulled pork, and tangy raspberry sauce. No frying necessary: just cut the jalapeños in half, stuff them, roast them, and serve them with sauce for a sweet, spicy, smoky, and downright delicious appetizer. Why this recipe works This sauce is ready in under a minute!
It's a popper and raspberry dipping sauce all-in-one - it's a cinch to make and addictive. In today's video I share with you my easy jalapeño poppers with a raspberry dipping sauce! The Best Raspberry Jalapeno Sauce Recipes on Yummly You can have Raspberry Jalapeño Popper Sauce using 6 ingredients and 4 steps. Here is how you achieve that.
Ingredients of Raspberry Jalapeño Popper Sauce
- It's 1-1/2 cup of raspberry jam.
- Prepare 1/3 cup of honey.
- Prepare 1 cup of water.
- Prepare 1 stick of butter.
- It's 1/2 cup of apple juice.
- It's 2 tablespoons of cornstarch.
Tangy raspberries and spicy jalapeño peppers pair nicely in this versatile sweet-hot sauce. I checked on the JAP site and didn't see this recipe so thought I'd post it. there are a few pepper jellies on here but did not see a raspberry jalepeno one. At a sweet and spicy kick to regular cranberry sauce with the addition of jalapeños and cranberries. If you have added all of the jalapeño seeds and still want more heat, you can add some red pepper flakes.
Raspberry Jalapeño Popper Sauce instructions
- Add water and jam to a pot and heat. When bubbling add the butter..
- When the butter melts add the honey and simmer 15-20 minutes.
- Mix the apple juice and cornstarch and add to the bubbling sauce. Stir till thickened. If too thick add a bit of water..
- Serve I hope you enjoy!.
Abandoning the raspberry chipotle sauce left a bitter taste on my tongue — a sense of regret and loss. I believe a chipotle is a smoked jalapeno, so I think I'd call this recipe Raspberry Jalapeno sauce, but it looks delicious anyway! TABASCO brand Raspberry Chipotle Pepper Sauce is blended with a vibrant raspberry puree to make a sweet, smoky, spicy sauce. Written by Marisa of Food in Jars. I've always been of the opinion that when it comes to preserving I like to keep the spice contained, so I simply made a few cuts in a smallish pepper and let it simmer along with the fruit while it cooked.