Ingredients
2 tablespoons olive oil
1/2 small red onion, thinly sliced lengthwise
1 to 2 bell peppers, ribs and seeds discarded, thinly sliced lengthwise
1 carrot, thinly sliced on the diagonal
1/2 jalapeno pepper, thinly sliced
1/4 cup cider vinegar
2 tablespoons Worcestershire sauce
2 to 3 teaspoons hot-pepper sauce
1 tablespoon sugar
1 cup reduced-sodium chicken broth
2 tablespoons chopped fresh cilantro
Preparation
In a large skillet, heat oil over medium. Cook onion, bell pepper, carrot, and jalapeno until soft, about 4 minutes. Raise heat to high. Add vinegar, Worcestershire, hot-pepper sauce, sugar, and broth; cook to reduce by half, 6 to 8 minutes. Add cilantro and serve.
