2 tbsp butter
3 cups small diced yellow onions (about 1.5 onions)
1 green bell pepper, small diced
2 stalks celery, small diced
2 chipotle peppers in adobo sauce, chopped
1 tbsp minced garlic
1 15-oz can tomato sauce
1 24-oz bottle ketchup
1/2 cup Worcestershire sauce
1 cup water
3 tsbp white wine vinegar
1/4 cup Raspberry Chipotle Tabasco sauce
1/2 cup pureed fresh raspberries (you can technically just mash them really well with a fork)
1 tsp salt (or to taste)
In a large heavy-bottomed saucepot, melt the butter over medium heat. Once melted, add the chopped onion, bell pepper and celery. Saute for about six minutes until soft, and then add the chopped chipotle peppers and garlic. Continue sauting for another five minutes until the vegetables are very soft.
Add the tomato sauce, ketchup, worcestershire sauce and water. Stir well to combine and bring sauce to a boil. Reduce heat and simmer for five minutes.
Then, add the vinegar, Raspberry Chipotle Tabasco sauce and pureed fresh raspberries Continue simmering on low for 30 minutes, stirring frequently.
Carefully, pour the hot sauce through a strainer into another pot. You can toss the vegetables at this point and season the remaining sauce to taste with some salt and pepper.
Let the sauce cool then keep in the fridge----it will stay good in a covered jar or container for a week (but I'm sure you will use it before then!).