Apricot and ginger with ghost peppers hot sauce

Ingredient

• apricots (tinned) 2 Kg
• Ginger 200gm
• Ghost pepper (fermented paste) ¹/₄ cup

• 600 grams orange capsicum

• Onion (diced) 200gm
• Carrot (grated) 400mg
• Smoked paprika 4 Tbs
• Brown sugar 2 cup
• Lime juice 1 Cup
• Apple cider vinegar 3 Cups
• Garlic 12 Cloves 40gm
• Salt 2 tsp

Makes 4 litres

Directions

1. Combine all ingredients in a large pot, bring to the boil, reduce heat and simmer for 30 minutes.
2. Use a stick blender to create desired texture.
3. bring back to simmer, then turn off heat. Add poppy seeds if using. leave for 20mins.
4. bottle into sterilised vessels.