Gone Fishin'

HEY!

I'm not actively blogging here anymore. But if you got here because you were searching for something about bikes, you might want to check out my latest project, Vermont Goldsprints. In summer of 2014, I bought a used goldsprints racing setup and have made it a mission to get more bikes in more people's faces by putting on fun races in unexpected places. Come join me!

11.17.2005

Recipes: Part I Katie's "Somewhere Over the Rainbow" Sauce

Our friend Katie came up with this, and we just finished up the last batch we made last night. Two each red, orange, and yellow peppers (green peppers also if you want), chopped One big onion, chopped One big handful fresh basil, chopped One big knob of ginger (about the size of a snickers bar), peeled and grated finely Splash olive oil One mediun size can crushed tomatoes Hot sauce or chili sauce to taste Start the ginger, basil, olive oil and onion in a big wok or skillet over medium heat. Saute for a bit then add all the peppers. When the peppers get a little soft, add the tomatoes and continue cooking. You can scrape all the stuff to the sides of the pan and let the liquids accumulate in the middle, boiling them down into a nice reduction. Stir everything back together- you should have something between a thick chunk sauce and a stir fry. Season to taste with the hot sauce- it will already taste a little bit peppery from all the ginger. This goes great over jasmine rice and a little chicken or tofu. It's kind of a sweet and sour thing. I'm fairly confident you could add a can of cocunut milk, a little lime, and some cilantro for a serious thai curry sauce as well. Enjoy!