# Pineapple and ginger with ghost peppers hot sauce

[![image-1584411539215.png](https://bookstack.chesterwhitwell.co.nz/uploads/images/gallery/2020-03/scaled-1680-/image-1584411539215.png)](https://bookstack.chesterwhitwell.co.nz/uploads/images/gallery/2020-03/image-1584411539215.png)

##### Ingredient

- Pineapple (tinned) 1 Kg
- Ginger 100gm
- Ghost pepper (fermented paste) <sup>1</sup>/<sub>4 </sub>cup
- Yellow capsicum 350gm
- Onion (diced) 100gm
- Carrot (grated) 200gm
- Turmeric 2 Tbs
- Brown sugar 1 cup
- Lime juice <sup>1</sup>/<sub>2</sub> Cup
- Apple cider vinegar 1 <sup>1</sup>/<sub>2</sub> Cup
- Garlic 6 Cloves 20gm
- Salt 1 tsp
- Poppy seeds 2Tbs (optional)

<p class="callout info">Makes 2 litres</p>

##### 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.

[![image-1584411633030.png](https://bookstack.chesterwhitwell.co.nz/uploads/images/gallery/2020-03/scaled-1680-/image-1584411633030.png)](https://bookstack.chesterwhitwell.co.nz/uploads/images/gallery/2020-03/image-1584411633030.png)