(This is a double recipe, making enough sauce for two bbq sessions.) 
10 smoked tomatoes: (Cut tomatoes in half and place in smoker; I use hickory chips.)
¼ cup. Balsamic vinegar 
1 tsp Szechwan paste 
3 cups Ketchup 
1 cup Salsa 
2 tbsp Garlic 
1 tbsp Ginger 
2 tbsp Tabasco sauce 
1 cup Red Fox wing sauce 
1 cup Soya sauce 
1 tsp Chicken paste 
¼ cup Lemon juice 
2 tbsp Worcestershire sauce 
3 tbsp Sweet chili sauce 
salt and pepper 
Combine all ingredients in a large pot and simmer for 1/2 hour; puree and strain, season to taste.
Chef Ray Bear, Prince George Hotel