2 tsp chipotle chiles in adobo (from can)

1 1/2 cup fresh raspberries

1/2 cup raspberry vinegar

3/4 cup sugar

6-8 peeled whole garlic cloves

1 fresh ancho chile

1/2 cup chicken (or vegetable) broth

2 TBSP cider vinegar

3/4 tsp salt

3 TBSP Blazing Blends Smoky ChileŠ spice blend

Wrap the garlic in aluminum foil and roast until soft and golden brown, up to 45-50 minutes. Halve and sauté or grill the ancho chile until the skin is charred. Let cool and remove the skin (you can put it in a bag for a few minutes to help the skin come off). Combine with the chipotle chiles, raspberries, vinegar, sugar, and Blazing Blends Smoky ChileŠ spice rub in a food processor and grind into a paste. Strain out any seeds or skin pieces.