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

1. 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.
2. Place aromatic mixture in blender or food processor with habaneros, citrus juice, vinegar and salt and puree.
3. 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)