Carrot Ginger Stuff

Name: Carrot Ginger Stuff
Ingredients: 1 medium onion; 7 large carrots (if you can get organic ones it is worth the extra $$ - their flavor is amazing); 2 cups chicken broth (low salt); 3 hungarian wax peppers; 1 habanero; 1 large knob of ginger - about 2 inches; 1/2 cup white wine vinegar; 1/4 cup amino acids (these have a nice mild saltiness - if you can't find them use soy sauce but use less and taste for salt level); olive oil for the pan

9 ingredients

6 steps

Ingredients

1 medium onion
7 large carrots (if you can get organic ones it is worth the extra $$ - their flavor is amazing)
2 cups chicken broth (low salt)
3 hungarian wax peppers
1 habanero
1 large knob of ginger - about 2 inches
1/2 cup white wine vinegar
1/4 cup amino acids (these have a nice mild saltiness - if you can't find them use soy sauce but use less and taste for salt level)
olive oil for the pan

Directions

1

Peel and chop the onion and carrots - don't be fancy you are going to grind them up anyhow
2

Add oil to a big skillet and heat to med - high. Saute the onions for a couple minutes until they start to go clear, then add the carrots. Saute a couple more minutes then add the broth. Simmer uncovered until the carrots are tender but not mushy, maybe 20-30 minutes.
3

While those are cooking, peel and chop the ginger, also de-seed and de-vein the peppers, and chop them. I usually throw caution to the wind but with the habanero I do wear gloves.
4

Add the ginger and peppers, amino acids and vinegar to the pan and cook just a few more minutes, then turn off the heat and let them cool a bit.
5

Now take the whole thing and put it in your processor or blender - depending how big it is you may need to do 2 batches. Whiz it all up - not TOO smooth, taste for salt and adjust if needed.
6

This is good warm or cold - I am having it warm with a gingered grilled salmon tonight, and Mr L is having it cold on a sausage dog tomorrow.