Go Back
+ servings
pickled jalapeños popper dipped in chipotle raspberry sauce
3.75 from 4 votes

Pickled Jalapeños Poppers with Chipotle Raspberry Sauce

This sauce creates a delicious balance of salty, fruity, smokey, crisp and creamy.  Heaven!

Course Appetizer, Sauce
Cuisine American
Keyword chipotle, fruit, raspberry, spicy
Prep Time 30 minutes
Servings 8
Calories 179 kcal
Author Madalaine


Pickling Brine

  • 2 cups water
  • 1 cup apple cider vinegar or white vinegar
  • 2 cloves garlic crushed
  • 1 tablespoon pepper corns
  • 2 tablespoons sugar
  • 1 tablespoon salt

Jalapeño Poppers

  • 8 pickled jalapeños
  • 8 ounces cream cheese softened
  • 1/4 cup fresh herbs chopped
  • 4 strips bacon cut in 1/2

Chipotle Raspberry Sauce

  • 12 ounce frozen raspberries
  • 1 tablespoon cornstarch
  • 1 cup cold water
  • 1/3 cup sugar
  • 2 limes juiced
  • 1/2 teaspoon chipotle sauce


Make brine

  1. Combine everything in a sauce pot and heat over medium stirring until sugar and salt dissolve.

  2. Let cool to room temperature.

Prepare Jalapeños

  1. Using precautions (see notes), devein jalapeños and slice lengthwise in half.

  2. Submerge deveined and halved pepper in brine. If brine does not cover them completely, add equal parts water and vinegar until it does.

  3. Let pepper sit in brine for 5 hours or up to 3 days.

Make Poppers

  1. Take the jalapenos out of the brine, rinse them and let them air dry.

  2. Mix 1/4 cup fresh chopped herbs (parsley, thyme, oregano) with 8 ounces soften cream cheese.

  3. Stuff cream cheese mixture into peppers and wrap with 1/2 slice raw bacon and secure with toothpick.

  4. Roast in a 400F oven until bacon is browned, about 15 minutes.

Chipotle Raspberry Sauce

  1. Mix together 1 tablespoon cornstarch with 1 cup cold water.  Set this aside.

  2. Put 1 (12 ounce) bag of frozen raspberries into a sauce pot and stir over medium heat until they have thawed and it becomes juicy.

  3. Whisk in the cornstarch and water mixture. 

  4. Increase the temperature to medium/high. Continue to stir until the sauce starts to boil and thickens, about 3 minutes. Then lower the heat and add 1/3 cup sugar, the juice of 2 limes, and 1/2 teaspoon of Chipotle sauce.  I use a little of the sauce from a can of chipotle peppers in adobo sauce.

  5. Stir until the sugar as completely dissolved.

  6. Pour the raspberry sauce into a strainer over a mixing bowl and press the juice through with a spatula.

Nutrition Facts
Pickled Jalapeños Poppers with Chipotle Raspberry Sauce
Amount Per Serving
Calories 179 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 7g44%
Cholesterol 38mg13%
Sodium 1041mg45%
Potassium 187mg5%
Carbohydrates 10g3%
Fiber 4g17%
Sugar 4g4%
Protein 4g8%
Vitamin A 712IU14%
Vitamin C 35mg42%
Calcium 50mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.