Place chipotles in a saucepan, cover with water, and bring to a boil. Cover, and boil until tender (about 15 minutes); drain. Set aside to cool.

Finely dice the rehydrated chipotles and combine with serranos, sugars, salt, cinnamon, oregano, and water in a medium saucepan. Bring mixture to a low boil. Cook until thickened slightly (about 7 or 8 minutes), stirring frequently. Add raspberries, and cook until they start to break up but not disintegrate. (You want the salsa to have a chunky texture.) Remove mixture from heat, and stir in chocolate syrup and pecans. Chill thoroughly, and serve over ice cream. Yields 3-1/2 cups.

Central Market in Austin, created this unusual salsa reicpe especially for the readers of "Texas Highways". The chefs say you can use it as a sauce for meat or fish, or simply spoon it over ice cream (chocolate is a winner).