Pineapple and ginger with ghost peppers hot sauce

Ingredient

• Pineapple (tinned) 1 Kg
• Ginger 100gm
• Ghost pepper (fermented paste) ¹/₄ cup

• Yellow capsicum 350gm

• Onion (diced) 100gm
• Carrot (grated) 200gm
• Turmeric 2 Tbs
• Brown sugar 1 cup
• Lime juice ¹/₂ Cup
• Apple cider vinegar 1 ¹/₂ Cup
• Garlic 6 Cloves 20gm
• Salt 1 tsp
• Poppy seeds 2Tbs (optional)

Makes 2 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.