1 cup filtered water or stock
8 to 10 assorted, chopped hot peppers (habañero, serrano, jalapeño, etc., about 1/2 cup)
1 medium diced green bell pepper (about 3/4 cup)
1 1/2 teaspoons minced garlic
1/2 cup shallots or diced green onions
1/4 cup tomato paste
2 tablespoons raw apple cider vinegar
1 teaspoon fresh ground black pepper
1 teaspoon sea salt
1/4 teaspoon cardamom powder
1/4 teaspoon cayenne powder
Preparation
Place all ingredients in a blender and blend until smooth. Place into a smallsaucepan on low heat and cook for 20 minutes, stirring frequently. Es muycaliente.
Note: To Steam Vegetables
Steaming involves using a steamer basket, either bamboo or stainless steel.Vegetables are placed in the basket, the basket is placed in a pot of water witha lid. The water boils and the vegetables are cooked by the steam that isgenerated by the boiling water. A small steamer basket fits well in a 3 quartpot and can provide countless quick and easy steamed veggie medleys.
If several vegetables are used, place the firmer vegetables that take longer tocook, like yams, carrots, cauliflower, etc. in the steamer first and steam for afew minutes. Add other vegetable like broccoli, green beans, red bell peppers,mushrooms, purple cabbage, zucchini or snow peas, keeping all veggies vibrantand just cooked until tender. Please do not overcook or run out of steam water.Check periodically until you discover the best timing that works for you.
