Raspberry Chipotle Sauce

Heat olive oil in a skillet over medium heat. Stir in jalapenos; cook until tender about 5 minutes. Mix in garlic and adobo sauce; bring to a simmer. Stir the raspberries into the sauce; cook until soft about 3 minutes. Stir in the vinegar salt brown sugar and white sugar. Mix well. Simmer until thickened and reduced by half about 15 minutes. Transfer sauce to a heatproof bowl; allow to cool to room temperature before serving about 20 minutes.