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Chop the chilies, onions, and garlic in a food processor.
Add the chopped ingredients to a pan with 2 tablespoons of oil and cook on medium heat.
Add the chili powder and 2 tablespoons of sugar and let simmer for 10 minutes.
Add the chopped tomatoes, 150 milliliters of apple cider vinegar, and 250 milliliters of cloudy apple juice.
Bring to a boil and simmer for 20 minutes.
Blend the mixture until fine, and optionally pass through a sieve for a smoother texture.
Sterilize jars or bottles to store the chili sauce for up to a year.
Enjoy the chili sauce on various dishes.