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Ghost Chile and Pineapple Salsa

• 16 ounces pineapple , cubed
• 4 Ghost Chiles
• 1 small onion , 6 ounces cubed
• 1 carrot , 3 ounces roughly chopped
• 1 ounce golden raisins , 1/4 cup
• 4 cloves garlic , 1 ounce
• 1 lime , zest and meat the white pith discarded
• ½ ounce ginger , roughly chopped
• ½ teaspoon turmeric
• ½ ounce cumin
• ¼ teaspoon Cinnamon
• ¼ cup Brown Sugar
• 1 tablespoon Trapani Sea Salt
• 1 ½ cups Aceto di Vino Vinegar

Place all ingredients except the Aceto di Vino 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.

Recipe adapted from
Photo courtesy of

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