Keep it covered as you drop in first the ginger and garlic and get them good and liquefied, then add the peppers. When it's all nicely liquefied, pour it into the pot. Simmer an hour or so and give it a taste test. You might want to add a can of tomato paste, maybe a tsp of Kitchen Bouguet, or some herbs. I've also sliced scallions crosswise into little circles and added them late so they stay crisp and flavorful.
Meat is optional.
When I add meat I use about a half pound each of chopped sirloin and chopped turkey cooked together in a separate pot until well cooked, then I drain all the fat off in a colander and wash it down with hot water before adding it to the mix. Keeps the whole thing fairly low in fat. Another variation is to pour off and reserve the juices from the original pot of veggies before adding the blended chiles and use it for a soup starter. Let it simmer at least another two to three hours. I use this as a spaghetti sauce or a topping for nachos.