Place chillies and garlic in oven at 200 degrees C for up to 10 minutes. Watch carefully and remove thin fleshed chillies before they start shrinking and thicker fleshed chillies when the skin starts to wrinkle. Don't let them burn or excessively char. Place garlic and chillies in zip seal plastic bag for ten minutes to further cook in steam. Skin thick fleshed chillies and chop if chillies are large.
Place chillies and garlic in blender. Add half a cup of vinegar and the salt. Blitz until liquidised. Add more vinegar if required. Optional : If the sauce is not runny enough after adding a total of one cup of vinegar, add some of the apple juice until it reaches the consistency required.
Pour into small saucepan and bring to a boil. Simmer for 15 minutes.
Pour into sterilised sauce bottles, cap and seal.
I use a mixture of hot chillies - Cayenne, Trinidad Scorpion, Thai Prik Key Gnu Suan. The hotter the chillies, the hotter the sauce!
Adjust the consistency of the sauce by carefully adjusting the quantities of vinegar and/or apple juice. If the sauce is too runny, then simmering can be used to thicken the sauce.
If you don't have enough chillies, use a red paprika (skinned, de-seeded) to make up the quantity sufficient to fill a sauce bottle.