Raspberry Chipotle Sauce

I used to buy this bottled raspberry chipotle sauce at Costco and it is SO delicious.  I mean seriously.  It makes an awesome dip if you just pour some over a block of cream cheese (so does homemade pesto!).  People go nuts over it!  It's so great that my husband ate an entire block of cream cheese covered in this stuff and made himself sick.

This sauce is also really great if you put it on pork tenderloin while you're roasting it, or on chicken too.

I figured out how to make it and now I can eat it anytime!  Which is good and bad I guess.

Raspberry Chipotle Sauce

• 1 Tb. olive oil
• 1 jalapeno, seeded and minced
• 1 clove garlic, minced
• 2 tsp adobo sauce *
• 1 c. raspberry jam (about half a 20 oz jar)
• 1/4 c. cider vinegar
• 1/4 tsp. salt

Heat oil in a small saucepan and cook jalapenos until tender, about five minutes.  Mix in the garlic and cook another minute.  Stir in the adobo sauce, jam, vinegar and salt.  Bring to a simmer and cook until thickened, about 10 minutes.  You want it to thicken but it will get even thicker as it cools so don't let it go too far.  Cool and store in a jar in the fridge up to 3 months.  Put it one everything.

* Adobo sauce is the sauce in a can of chipotle in adobo, which can be found in the Mexican food aisle.  You can freeze the leftover chipotle peppers and sauce for future use.  OR just use it to make these fish tacos.