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.