Carrot Ginger Stuff

By aargersi
August 21, 2010
8 Comments


Author Notes: I started making this stuff a few years ago when we had a mushroom pepper plant (similar to a habanero) that was prolific and the peppers were super tasty ... that plant volunteered back for 3 years but not this year - boo - so this time I used alternate peppers. Use your judgement on how spicy you like things, this version has a nice little back burn but is not too hot (to us). Also I was going to put additional habaneros and call it Bugs Bunny's Butt Burner but Mr L talked me out of it. You can send him your thanks :-)aargersi

Serves: lots

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.

More Great Recipes:
Condiment|Vegetable|Make Ahead|Serves a Crowd|Summer|Vegan|Gluten-Free

Reviews (8) Questions (0)

8 Comments

Erin P. September 13, 2010
This sounds amazing!!!
 
cheese1227 August 26, 2010
Love the name. I great recipe without an ounce of pretension!
 
Sagegreen August 22, 2010
I only do wimpy work-outs at our rec center, so I could make this already! I love the idea of warm or cool stuff!
 
gingerroot August 22, 2010
Love carrots, love ginger, love your headnote (laughed out loud). Probably won't be eating this before any of my upcoming long pre-marathon races but I am saving and look forward to trying this!
 
Author Comment
aargersi August 22, 2010
Yeah maybe save it for after race time ... which one are you doing?
 
gingerroot August 23, 2010
It will be my first one so I'm starting with my hometown race...I'm registered for the Honolulu Marathon in December.
 
Author Comment
aargersi August 23, 2010
Awesome - good luck! I have done several halfs but have never felt that 26.2 mile itch ... You could eat some of this before then :-) Just maybe not the night before.
 
gingerroot August 24, 2010
Thanks!! I did a half last year and decided after doing a 30k that a half might be the perfect distance...