1. Heat the olive oil in a skillet over medium heat. Add the diced jalapeños and cook until tender, about 5 minutes.
2. Into the skillet, toss the minced garlic and adobo sauce, stirring constantly. To combine the flavors, let the mixture simmer only momentarily.
3. Add the fresh raspberries to the skillet and heat until they soften and break down, about three minutes.
4. Combine the apple cider vinegar, salt, brown sugar, and white sugar vinegar and sugars. To guarantee that every element is blended and well-mixed,
5. Reduce the heat and let the sauce simmer until it thickens and halves, perhaps 15 minutes. Stir occasionally to avoid sticking.

6. Pour the sauce into a heatproof bowl and let it cool to room temperature before serving, about 20 minutes.

Achieving the Perfect Consistency

Perfect Raspberry Chipotle Sauce should be pourable yet thick enough to coat the back of a spoon. If it becomes overly thick, you can change the consistency by adding a tiny bit of water or extra vinegar. On the other hand, if it is too thin, keep boiling until the thickness is just right.

Pro Tips and Visual Cues

1. Reducing the adobo sauce or using less jalapeño will help produce a milder sauce. Add extra adobo sauce or some chipotle peppers to boost spiciness.
2. Straining the sauce through a fine-mesh sieve will help remove the raspberry seeds after heating, producing a smoother texture.
3. Visual Indicators: The sauce looks shiny and is done when its reduction by half.