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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.