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Under 30 Minutes

Spicy Vegetable Saute

This spicy-hot saute goes well with Jerk Pork Tenderloin or grilled chicken and beef.

  • Prep:
  • Total Time:
  • Servings: 4

Photography: Kate Sears

Source: Body+Soul, July/August 2008


  • 2 tablespoons olive oil
  • 1/2 small red onion, thinly sliced lengthwise
  • 1 to 2 bell peppers, ribs and seeds discarded, thinly sliced lengthwise
  • 1 carrot, thinly sliced on the diagonal
  • 1/2 jalapeno pepper, thinly sliced
  • 1/4 cup cider vinegar
  • 2 tablespoons Worcestershire sauce
  • 2 to 3 teaspoons hot-pepper sauce
  • 1 tablespoon sugar
  • 1 cup reduced-sodium chicken broth
  • 2 tablespoons chopped fresh cilantro


  1. In a large skillet, heat oil over medium. Cook onion, bell pepper, carrot, and jalapeno until soft, about 4 minutes. Raise heat to high. Add vinegar, Worcestershire, hot-pepper sauce, sugar, and broth; cook to reduce by half, 6 to 8 minutes. Add cilantro and serve.

Cook's Notes

Serve dish hot, at room temperature, or chilled.


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