Prep Time: Less Than 30 minutes
Servings: Enough for about 1 lb of meat

  • 1/4 cup peanut oil
  • 1/2 teaspoon cumin seeds
  • 1 onion, finely minced
  • 1 serrano pepper, thinly sliced, leave seeds for extra spice
  • Kosher salt
  • 2 cups raspberry, pureed (about 2 small containers)
  • 1/2 cup fresh lime juice
  • 1/4 cup apple cider vinegar
  • 2 tablespoons molasses
  • 1/4 cup Worcestershire sauce
  • In a large saucepan, warm the oil, over low heat, until hot and shimmering. Toast the cumin seeds; be cautious as the oil can splatter.

  • Once the splattering stops, add the onions and serrano and a little salt, to taste. Saute until they soften but don't let them get any color. Add the rest of the sauce ingredients. Simmer about 10-15 minutes until it has thickened.

  • Heat the BBQ to medium, then slather on your meat to your taste.
Derived from a recipe on


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