Jamaican Triple Pepper Sauté
A lovely melange of seasonal vegetables with cherry tomatoes, and three types of peppers
Ingredients
Instructions
In a large skillet or non- reactive wok, add the oil – raise heat to medium-high. Add HALF of the cherry tomatoes. Sauté for three minutes until lightly charred.
Add peppers, stir well for 1 minute.
Add remaining 11 ingredients. Bring to a boil, turn down heat to low. Cover and simmer for 10 minutes until cooked through.
Add the remaining half of the tomatoes – cover and simmer in the sauté for 2 minutes until just warmed through.
Taste for salt.
Garnish with fresh thyme sprigs, and scallions.
* Cut off tops of mini peppers, with a small knife scrape and discard seeds, cut into rings.
Serve with: Karen’s Amazing Jerk Chicken
This recipe may not be reproduced without the consent of its author, Karen Sheer.
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