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A lovely melange of seasonal vegetables with cherry tomatoes, and three types of peppers

Jamaican Triple Pepper Sauté

A lovely melange of seasonal vegetables with cherry tomatoes, and three types of peppers

Jamaican Triple Pepper Sauté – finished in 15 minutes
Grilled Chicken Kebobs with Jerk Marinade and Jamaican Triple Pepper Sauté

A lovely melange of seasonal vegetables with cherry tomatoes, and three types of peppers

Ingredients

2 teaspoons extra virgin olive oil

1  ½ cups cherry tomatoes, try multi colored ones – divided in half

1  ½ cups mini peppers, seeded* cut into ⅓” rings

1 large scallion, I used a summer red scallion 

1 large garlic clove, peeled, sliced thinly

2 teaspoons tomato paste

¼ teaspoon sea salt 

¼ teaspoon freshly cracked black pepper

¼ teaspoon fresh hot chile peppers, minced, or more if you like spicy

2 tablespoons filtered water

1 teaspoon tamari sauce, can use soy sauce

½ teaspoon cinnamon

¼ teaspoon allspice, ground

¼ 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.

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