At the recent BBQ Society - Mayhem in May BBQ Fanatics performed well in the Sauces section. There were a few requests for the recipe, so here is it is. It does take some time, but I have found that if you are prepared to bottle it, it will last 3-6months in the fridge.
2-3 Apples, cored, peeled and chopped finely
2 large onions, chopped finely
1x Cup Cider Vinegar + 2 teaspoons of cornstarch
1.5 Cups Apple juice
1x large tin (or 2x small tins) Tomato Puree
2tablespoons Worcestershire sauce
1xCup brown sugar
2xHeaped Teaspoons Garlic
2-3 Dried n Smoked Chipotle Chillis (deseeded) - Soften in 1/2 Cup salted water for 20mins (But this can be replaced with 2x teaspoons lazy chilli's)
1.) Take 1/2 the onions and fry in a little oil till translucent. Add the chilli, garlic and ginger and fry for an additional 5 minutes. Take the entire mixture and put it in the blender with a little water(using the water user to re-hydrate the chipotle's). You are looking for a paste consistency.
2.) Take the rest of the ingredients (excluding the vinegar) and put into a pot, bring the entire mixture up to the boil and, then let it simmer for 20 mins.
3.) Take the vinegar mixed with cornstarch and 2-3 tablespoons of the chilli mixture (add more if you want a more fiery option) and add to the pot. Stir frequently and allow to cook for a further 20 mins. Add salt/pepper to taste
4.) Bring off the heat and put the sauce into the blender. Blend the results till nice and smooth.
5.) DONE!!!! Allow to cool and put in sterilised jars