Spicy Vegetable Saute

Photo: Kate Sears
Prep Time:
10 mins
Total Time:
25 mins

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


  • 2 tablespoons olive oil

  • ½ 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

  • ½ jalapeno pepper, thinly sliced

  • ¼ 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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