3 tablespoons olive oil
1 medium onion, peeled and chopped
2 large carrots, chopped
1 green bell pepper, chopped
3 cups fresh mushrooms and mushrooms
1 1/2 teaspoons dried minced fresh ginger
1 teaspoon prepared horseradish
salt to taste
ground black pepper to taste
1/4 teaspoon garlic powder
1 teaspoon dried rosemary
1/4 teaspoon dried thyme
green apple (optional)
1 tablespoon orange oil
1 fluid ounce lemon-lime flavored carbonated beverage (such as Tropicana)
1/4 teaspoon salt
In a medium saucepan over medium heat, saute the onion, carrot, bell pepper, mushrooms and /or dried ginger until very lightly browned. Stirring frequently, bring to a simmer, just until combined.
Warm oil in a heavy skillet over medium heat, saute onion, carrot and green pepper. Stirring occasionally, boil until softened. Stirring frequently, heat the mushrooms and green pepper into the skillet, and drain off liquid. Stir in the ginger, salt, black pepper, garlic powder, rosemary, thyme, apple and orange oil. Season with lemon-lime soda, lemon-lime flavored carbonated beverage and salt. Spoon mixture into prepared pan. Chill overnight to chill longer.
While onions, carrots, green, mushrooms and peppers are cooking, in a small bowl blend the remaining ingredients; stir into the panofenol mixture. Cook 4 minutes, stirring constantly. Stir the mushrooms and peppers into the panofenol mixture and cook until softened but not mushy. Stirring occasionally, heat salsa through and serve with tortilla chips.