Raspberry Chipotle Sauce

I made this for a Thanksgiving pre-meal snack spread over some cream cheese and served with crackers. The family loved it!

2 Tbsp. olive oil
2 large jalapeno peppers, seeded and diced
2 cloves garlic, minced
4 tsp. adobo sauce
2 (6 oz.) containers fresh raspberries
1/2 cup apple cider vinegar
1/2 tsp. salt
1/4 cup brown sugar
1/2 cup white sugar

Heat olive oil in a skillet over medium heat. Stir in jalapenos and cook until tender, about five minutes. Mix in garlic, adobo sauce and bring to a simmer. Stir in the raspberries and cook until soft, about three minutes. Stir in vinegar, salt and sugars. Mix well. Simmer until thickened and reduced by half, about 15 minutes. Transfer sauce to heatproof bowl and allow to cool to room temperature before serving, about 20 minutes.