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Apricot and ginger with ghost peppers

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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.

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