Raspberry Chipotle Chilli Sauce Lucy Bee Style

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

Ingredients

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

Enjoy!