Ingredients:

• 8 ounces pineapple, cubed
• 2 ghost peppers
• 1/2 small onion, 6 ounces cubed
• 1/2 carrot, 3 ounces rough chopped
• 1/2 ounce golden raisin, 1/4 cup
• 2 cloves garlic, 1 ounce
• 1/2 lime, zest and meat the white pith discarded
• 1/4 ounce ginger, rough chopped
• 1/4 teaspoon turmeric
• 1/4 ounce cumin
• 1/8 teaspoon cinnamon
• 1/8 cup sugar
• 1/2 tablespoon salt
• 3/4 cup vinegar

Directions:

1. 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.
2. Fill hot sauce into sterilized hot bottles or jars.
3. Place in a hot water bath for 10 minutes.
4. Let age for at least 1 week.

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