2 tbsp. olive oil (30ml)
1 onion, chopped
1 rib celery with leaves, chopped
½ red bell pepper, seeded and chopped
2–3 long red chiles
2 cloves garlic
¼ cup apple cider vinegar (60ml)
1 cup ketchup (240ml)
2 tbsp. Worcestershire sauce (30ml)
1 tbsp. dry prepared mustard
¼ cup brown sugar (50g)
Heat the olive oil in a 2 qt. (2lt) saucepan. Sauté the onion, celery and bell pepper until tender, about 2-3 minutes. Add the dried chiles and garlic, and sauté for another minute. Stir in the remaining ingredients and remove from the heat.
Add all of the ingredients to the bowl of a food processor and puree. Sauce will be chunky. Make at least 1 day in advance.