Ingredients
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16 ounces pineapple, cubed
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4 ghost chili
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1 small onion, 6 ounces cubed
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1 ounce golden raisin, 1/4 cup
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4 garlic cloves, 1 ounce
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1 lime, zest and meat the white pith discarded
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1/2 ounce ginger, rough chopped
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1/2 teaspoon turmeric
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1/2 teaspoon cumin
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1/4 teaspoon cinnamon
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1/4 cup sugar
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1 tablespoon salt
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1 1/2 cups vinegar
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1 carrot, 3 ounces rough chopped
Instructions
- Place all but the vinegar in a food processor and pulse till pureed. Add to pot with vinegar and cook 15 minutes. If needed blend again for a smooth sauce.
- Fill hot sauce into sterilized hot bottles or jars.
- Place in a hot water bath for 10 minutes.
- Let age for at least 1 week.