Ingredients and Weight:
- Red bell peppers: 1 pound, chopped
- Yellow bell peppers: 1 pound, chopped
- Orange bell peppers: 1 pound, chopped
- White onion: 1 pound, chopped
- Garlic: 6 cloves, minced
- Fresh ginger: 2 tablespoons, grated
- White vinegar: 1 cup
- Sugar: 1 cup
- Brown sugar: 1/2 cup
- Cayenne pepper: 1/4 cup
- Black peppercorns: 1 tablespoon
- Salt: 2 teaspoons
Preparation Time:
20 minutes
Cooking Time:
45 minutes
Cooking Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Combine the bell peppers, onion, garlic, and ginger in a large pot.
- In a separate bowl, whisk together the vinegar, sugar, brown sugar, cayenne pepper, black peppercorns, and salt.
- Add the vinegar mixture to the vegetables and bring to a boil over medium heat.
- Reduce heat to low and simmer for 30 minutes, or until the vegetables are tender and the sauce has thickened.
- Puree the sauce with an immersion blender or in a regular blender until smooth.
Nutritional Information:
Serving size: 1 tablespoon
Calories: 20
Total fat: 0 grams
Carbohydrates: 4 grams
Protein: 0 grams
Dish Characteristics:
- Sweet and spicy with a punch of heat from the cayenne pepper
- Versatile and can be used as a condiment, marinade, or dipping sauce
- Vibrant and colorful, adding visual appeal to any dish
User Comments:
- "This sauce is phenomenal! The perfect balance of sweet and spicy. I used it as a marinade for grilled chicken, and it was a hit."
- "Love the unique flavor of the bell peppers and ginger. It's a great addition to tacos, sandwiches, and wraps."
- "I can't get enough of this sauce. It's become a staple in my fridge. I use it on everything from pizza to eggs."
Special Precautions and Tips:
- Wear gloves when handling the cayenne pepper to avoid irritation.
- If you prefer a milder sauce, reduce the amount of cayenne pepper.
- The sauce can be stored in an airtight container in the refrigerator for up to 2 weeks.
