This spicy-hot saute goes well with Jerk Pork Tenderloin or grilled chicken and beef.
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.
Serve dish hot, at room temperature, or chilled.