Heat oil in a skillet over medium heat. Once shimmering, add jalapeños and cook for about 5 minutes or until softened.
Drop heat to low. Add garlic and adobo sauce and let cook for about 2 minutes.
Stir raspberries in. Let cook until they are broken down and releasing their juices. This will take about 10 minutes. You can break them up a bit with a spatula if you want, or just let them break down naturally on their own.
Once the berries are broken down and releasing their juices, add the vinegar, sugars, salt, and water (if using fresh raspberries).
Let cook over low heat until reduced by about half. You want a gentle simmer the whole time. This will take around 30 minutes or so.
Remove from heat and let cool for a few minutes. Pour into a food processor or blender. Puree for about 30 seconds.
Pour sauce into a bowl and let come to room temperature.