Combine everything in a sauce pot and heat over medium stirring until sugar and salt dissolve.

Let cool to room temperature.

Using precautions (see notes), devein jalapeños and slice lengthwise in half.

Submerge deveined and halved pepper in brine. If brine does not cover them completely, add equal parts water and vinegar until it does.

Let pepper sit in brine for 5 hours or up to 3 days.

Take the jalapenos out of the brine, rinse them and let them air dry.

Mix 1/4 cup fresh chopped herbs (parsley, thyme, oregano) with 8 ounces soften cream cheese.

Stuff cream cheese mixture into peppers and wrap with 1/2 slice raw bacon and secure with toothpick.

Roast in a 400F oven until bacon is browned, about 15 minutes.

Mix together 1 tablespoon cornstarch with 1 cup cold water.  Set this aside.

Put 1 (12 ounce) bag of frozen raspberries into a sauce pot and stir over medium heat until they have thawed and it becomes juicy.

Whisk in the cornstarch and water mixture. 

Increase the temperature to medium/high. Continue to stir until the sauce starts to boil and thickens, about 3 minutes. Then lower the heat and add 1/3 cup sugar, the juice of 2 limes, and 1/2 teaspoon of Chipotle sauce.  I use a little of the sauce from a can of chipotle peppers in adobo sauce.

Stir until the sugar as completely dissolved.

Pour the raspberry sauce into a strainer over a mixing bowl and press the juice through with a spatula.