Hot Sauce Recipe

I found this on t'web and thought I'd save it for this years chilli crop.  I am growing Bhut Jolokias but I don't know a) if they'll be succesful, or b) if I've got the balls to give it a go, but I reckon this will work with other varieties too.

Ingredients

Nutrition

Servings 360 Yields 4 cups Units US

• 16 ounces pineapple, cubed
• 4 ghost chili
• 1 small onion, 6 ounces cubed
• 1 carrot, 3 ounces rough chopped
• 1 ounce golden raisin, 1/4 cup
• 4 garlic cloves, 1 ounce
• 1 lime, zest and meat the white pith discarded
• ¹⁄₂ ounce ginger, rough chopped
• ¹⁄₂ teaspoon tumeric
• ¹⁄₂ teaspoon cumin
• ¹⁄₄ teaspoon cinnamon
• ¹⁄₄ cup sugar
• 1 tablespoon salt
• 1 ¹⁄₂ cups 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.