Ingredients
½ Green Bell Pepper Sliced Thin
3 Cloves of Garlic
1 Bay Leaf
½ Red or Yellow Bell Pepper Sliced Thin
3 Medium Carrots (I used small rainbow)
1 Onion Sliced Thin
½ Tsp Fresh Ginger
1 Tsp Fresh Thyme
Hot Peppers: 1 Scotch Bonnet OR 2 Jalapenos OR 1 Poblano
½ Tsp Jerk Seasoning
1 Tbsp Sugar (I used Coconut Sugar, but White Sugar is Fine)
1 tsp Worcestershire
¾ Cup Red Wine Vinegar
2 Large Peaches Cubed
Thinly Sliced Cabbage (Optional)
3 tbsp Coconut Oil
Preparation
Peel & julienne the carrots.
Thinly slice the peppers
Combine carrots, peppers, onions, worcestershire, sugar, ginger, thyme & bay leaf
Heat a large skillet and add the coconut oil. Sautee the vegetable mix for about three minutes. You want the veggies to have a bit of a crunch still.
Add garlic & vinegar then remove from the heat.
Combine peaches with the jerk seasoning and mix
Add peaches to the vegetable mix.
Use it to top your favorite fish, chicken or tofu.
Tips
Feel free to use the more traditional mango for this, or, if you don’t like savory & sweet, omit the fruit all together.
If you don’t enjoy hot peppers, omit the spicy peppers and add more bell peppers, it will still be delicious!
If you’re using cabbage, either sautee it with the other vegetables, or serve on the side as a cooling agent for your spicy meal!