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Melt butter in a saucepan over medium heat.
Add onion, bell pepper and celery, then, sauté for 6 minutes.
Add chipotle peppers and garlic and sauté for 5 minutes.
Stir in tomato sauce, ketchup, Worcestershire sauce and water.
Bring it to a boil and simmer in low heat for five minutes.
Add vinegar, Raspberry Chipotle Tabasco sauce, and raspberries.
Continue to simmer on low for half an hour, stirring frequently.
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