Jamaican Triple Pepper Sauté

Ingredients

• 2 teaspoons extra virgin olive oil
• 1  1/2 cups cherry tomatoes, try multi colored ones - divided in half
• 1  1/2 cups mini peppers, seeded* cut into 1/3" rings
• 1 large scallion, I used a summer red scallion 
• 1 large garlic clove, peeled, sliced thinly
• 2 teaspoons tomato paste
• 1/4 teaspoon sea salt 
• 1/4 teaspoon freshly cracked black pepper
• 1/4 teaspoon fresh hot chile peppers, minced, or more if you like spicy
• 2 tablespoons filtered water
• 1 teaspoon tamari sauce, can use soy sauce
• 1/2 teaspoon cinnamon
• 1/4 teaspoon allspice, ground
• 1/4 teaspoon fresh thyme, minced

Instructions

1. 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.
2. 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.