Raspberry Salsa

1 1/2  c.     seedless raspberry preserves
2      Tbsp.  white vinegar
2 or 3        chipotle peppers in adobo sauce, drained and chopped
3      cloves garlic, minced

Combine ingredients and bring to boil. Reduce heat and simmer uncovered for 5 minutes.

Note: I make seedless blackberry jam and pickled jalapenos, so I use those and vinegar.
You can adjust the heat by using more or less of the peppers.