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