Carrot Ginger Stuff

1. 1

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

2. 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. 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. 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. 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. 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.

* Per serving · 4 servings · Values may vary.

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