Scarlet Fever (Aka Caramelized Carrot Rooster Sauce)

• 1/2 pound Carrots, peeled, cut into coins
• 3 tablespoons Unsalted butter
• 1/8 teaspoon Baking soda
• 3/4 teaspoon Salt, divided
• 3/4 pound Red jalapenos
• 3 Large garlic cloves, chopped
• 2 tablespoons Palm sugar (or brown)
• 1/3 cup Rice vinegar
• 1 tablespoon Fish sauce
• 2 tablespoons Orange juice

1. Melt the butter with the carrots in a pressure cooker. Add 1/4 t salt and baking soda and cook on high for 10 minutes. Cool under cold water, release lid and set aside.
2. Cut stems off jalapenos and roughly chop. I removed the seeds and ribs from half...the heat can really vary so you might try a couple and see what you think. Put jalapenos, garlic, vinegar, sugar, fish sauce, carrots and salt in a blender of my dreams or make do with a food processor and blend until it is as smooth as you can get it.
3. Pour the mixture back into the pot and simmer over medium stirring often for about 10 minutes until thickened. Stir in orange juice, taste and adjust if needed for salt. At this point you can blend again for a smoother consistency.

carrots, butter, baking soda, salt, red jalapeufos, garlic, sugar, rice vinegar, fish sauce, orange juice

Taken from food52.com/recipes/23905-scarlet-fever-aka-caramelized-carrot-rooster-sauce (may not work)