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 
 
 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.