Interesting, it is quite similar to one that I made up yesterday:
(This is a 'small batch' so, the quantities may seem odd...).
5 @ Jamaican Hot Chocolate
10 @ Red Jalapeno (very, very ripe)
1/2 @ Vidalia onion (half of the onion, not half a cup)
1/4 @ Red onion (same)
1 @ cup water
1/4 @ cup Apple Cider vinegar
1 @ can (15oz.) Apricots, drained
1/2 @ tsp. Sea Salt
1/2 @ tsp. Black Pepper
1 @ pinch Turmeric
1 @ pinch ground Ginger
1/8 @ cup lime juice
1/8 @ cup lemon juice
1 @ tbsp. crushed Garlic
2 @ tbsp. Vegetable oil
Chunk the Hot Chocolates, 5 of the Jalapenos, 1/4 Vidalia onion and place in blender with the Water, Vinegar, Apricots, Salt, Pepper, Turmeric, Ginger. Liquefy.
In a Stainless Steel sauce pan, bring the mixture to a boil, and the lime and lemon juice, reduce to simmer, stirring occasionally.
Finely mince the remaining 5 Jalapenos and Vidalia onion, and the Red onion.
Place the Vegetable oil in a skillet, heat until just starting to smoke, add the minced ingredients and the crushed Garlic. Sweat until just beginning to caramelize.
Add to the mixture in the sauce pan, allow to simmer together for about half an hour, reducing liquid until slightly thickened, stirring occasionally.
I used three 1/2 pint 'Mason' jars for canning. Sterilize jars and lids in boling water, fill jars and put lids on loosely, then return to water bath for 1/2 hour.
Remove jars and tighten lids. Allow to cool on counter for a couple of hours and then refrigerate.