Habanero And Ginger Salsa Picante
- 12 ripe habanero peppers, chopped fine
- 1 shallot, 1/4 inch dice
- 2 cloves garlic, minced
- 1/2 cup carrots 1/4 inch dice
- 1-2 tablespoons fresh ginger root, peeled and minced
- 1/2 teaspoon sea salt, or to taste
- 1-2 teaspoons ev olive oil
- 1/2 cup fresh-squeezed lime or lemon juice or both
- 1/4 cup apple cider vinegar
- 1 teaspoon fresh turmeric root, peeled and chopped, optional
- Saute garlic and shallot in olive oil over medium heat until translucent and fragrant. Add carrots, ginger and turmeric root, cover with a bit of water and cook until carrots are soft.
- Place aromatic mixture in blender or food processor with habaneros, citrus juice, vinegar and salt and puree.
- Return to pot and simmer 5 minutes to meld flavors. Place in sterilized jars. When cool, refrigerate. This should last 3-4 weeks in fridge.
peppers, shallot, garlic, carrots, fresh ginger root, salt, olive oil, freshsqueezed lime, apple cider vinegar, turmeric root
Taken from food52.com/recipes/23759-habanero-and-ginger-salsa-picante (may not work)