Add the onions and cook, stirring , until soft and slightly carmelized. About 4 min.
Add the garlic and saute for about 1 minute.
Add the chipotle chiles and cook, stirring constantly for 1 minute.
Add the raspberries and cook until soft, about 2 to 3 minutes.
Add the vinegar and mix to deglaze the pan.
Add the sugar and salt , and bring to a boil
Reduce the heat to medium and simmer until thickened and reduced to about half...8 to 10 minutes...Remove from the heat and cool before serving.
This can be used as a BBQ sauce or basting sauce for shrimp, poultry or meat. Pour over a block of cream cheese and serve as a dip with club crackers...so good !! Or can be used as a sauce for meatballs or cocktail sausages as a appetizer. Good in wraps too !!
I have substituted Jalepeno peppers for the onion...also used apple cider vinegar instead of raspberry...and tried it with brown sugar. These changes worked to make a delicious recipe even better !!!!!!!!