Apricot-Chile Hot Sauce

• 2 cups apple cider vinegar
• 1 cup light brown sugar
• 1/2 pound apricots, pitted and coarsely chopped
• 2 habanero chiles, 1 chopped with seeds, 1 chopped without
• 1 (large) Thai chile, chopped with seeds
• 1 fresh chile de arbol or other long red chile, chopped with seeds
• 1 jalapeno, chopped with seeds
• 2 bay leaves
• Salt

1. In a medium saucepan, combine the cider vinegar and brown sugar and bring to a boil to dissolve the sugar. Add the apricots, all of the chiles and the bay leaves and simmer over moderate heat until the apricots are soft, about 5 minutes. Let cool, then discard the bay leaves.
2. In a blender, puree the apricot mixture until smooth. Season with salt. Transfer the hot sauce to bottles or small jars and store in the refrigerator for up to 1 month.

apple cider vinegar, light brown sugar, chiles, chile, fresh chile de uerbol, bay leaves, salt

Taken from www.myrecipes.com/recipe/apricot-chile-hot-sauce (may not work)