2 tbsp. butter
2 sm. onions
2 1/4 c. cider vinegar
1/2 c. salsa
1 c. Italian style tomatoes
1 coarsely grated peeled tart apple
3 tbsp. dark molasses
1/4 c. vegetable oil
2 cloves garlic, chopped
1 sweet gherkin, chopped + 3 tbsp. juice
3 tbsp. hot mustard
2 tbsp. Worcestershire sauce
2 tbsp. Tabasco
Cayenne to taste
3/4 tsp. turmeric

Saute the onions and garlic in butter. Add tomato sauce, vinegar and tomatoes. Bring to boil; immediately reduce heat to simmer. Add rest of ingredients. Simmer for 1 hour, stirring occasionally or until reduced to approximately four cups. Blend in blender until grainy texture is reached. Sauce can keep for one week refrigerated.