Apricot and ginger with ghost peppers

 

Ingredient

• Pineappleapricots (tinned) 12 Kg
• Ginger 100gm200gm
• Ghost pepper (fermented paste) ¹/₄ cup

• 600 grams orange capsicum

Onion (diced) 100gm200gm Carrot (grated) 200mg400mg TurmericSmoked 2paprika 4 Tbs Brown sugar 12 cup Lime juice 1/₂ Cup Apple cider vinegar 1 ¹/₂3 CupCups Garlic 612 Cloves 20gm40gm Salt 12 tsp Poppy seeds 2Tbs (optional)

Makes 24 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.