Scale

1 700gram/24oz jar of passata, or smooth/plain tomato sauce (not ketchup)

1 small can chipotle peppers in adobo

1 cup apple cider vinegar (again, if you only have white vinegar, you can substitute it. It’s a very forgiving recipe!)

0.5 cup white vinegar

1 large onion

1 juice of a lemon or lime

2–4 tablespoons tomato paste

1 teaspoon chipotle powder (can sub with cayenne, but then be cautious with the portion)

1 cup brown sugar

8 good dashes of Worcestershire sauce

2 teaspoons mustard powder

4–6 dashes hot sauce

salt and white pepper to taste

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Start by mincing the onion and chipotle peppers (which come whole in the can) in a small blender. You can use a stick blender if you have one. Make sure you get this mix pretty fine, any chunks will end up visible in your finished sauce.
Put a large saucepan on a stove with a bit of cooking/olive/canola oil in the bottom, and cook off the onion paste mix for a few minutes on medium heat.
Add all the other ingredients, starting with the passata which will stop the paste from burning. Stir ingredients and taste, adjusting as necessary.
Add salt and pepper.
The sauce will be a bright red hue to start. Reduce to a low simmer, and allow to simmer for a minimum of 30 mins. You can simmer for over an hour if you want, the simmering thickens the sauce and intensifies the flavours. Taste as you go, you can always adjust again at this late stage, just allow the additions to have some simmer time.
The sauce is best made a day or two in advance, and will last for ages in your fridge. Best served at room temp, but you can warm it if you wanna.