In a medium saucepan, combine the cider vinegar and brown sugar and bring to a boil to dissolve the sugar. Add the apricots, all of the chiles and the bay leaves and simmer over moderate heat until the apricots are soft, about 5 minutes. Let cool, then discard the bay leaves.
In a blender, puree the apricot mixture until smooth. Season with salt. Transfer the hot sauce to bottles or small jars and store in the refrigerator for up to 1 month.