Ingredients
Approx 18 250ml bottles
- 20 – 25 Ghost chilies or other very hot and fragrant chili such as Habanero
- 5 yellow bell peppers
- Tinned pineapple chunks in juice – 2.6kg
- 3 large onions
- 5 bulbs of garlic
- 1000 milliliters quality ww vinegar
- 5 limes zested and juiced
- Coriander seeds handful
- Cumin seeds handful
- salt to taste
Method
1. Remove stems from chilies and cut in halves
2. Remove stems and seed membranes from bell peppers and chop roughly
3. Open pineapple, do not drain.
4. Chop onions and garlic roughly
5. In a large dry pan activate coriander / cumin seeds by toasting on a low heat then put all ingredients in the pan over medium heat, add water (if needed) to cover and bring to a boil
6. Reduce heat and leave to simmer uncovered for 45 minutes. Consider going out for some fresh air during this step
7. Turn off heat and blend everything thoroughly and CAREFULLY using an immersion blender. Strain through a fine sieve.
9. Taste and adjust to your liking; add more vinegar or salt if needed
10. Pour into bottles that have been thoroughly cleaned and scolded. Consider adding liquid preservatives if stashing for a long time