Cook the onions in the oil for 10-15 minutes, or until softened and golden. Add all the remaining ingredients, bring to a boil, then reduce to the lowest heat and simmer, uncovered, for 2 hours. Blend with a stick blender and store in sterilized jars in the fridge for 2-3 weeks. Use as a condiment or brush onto chicken or ribs for the final 5 minutes of cooking for a spicy glaze.
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