1 tablespoon canola oil
1 minced red bell pepper
2 minced shallots
1 tablespoon minced ginger
3 minced Thai bird chiles
1 tablespoon minced lemon grass
Juice of 1 lime
2 tablespoons honey
1 teaspoon salt
In a hot saute pan, coat with oil and cook bells, shallots, ginger, chiles and lemon grass until soft. Deglaze with juice. Add honey and salt and check for seasoning. Serve at room temperature.
Yield: 4 servings