- 1 red bell pepper—cored, seeded and finely chopped
- 1 red jalapeño or other small red chile, seeded and minced
- 1 shallot, minced
- 1 garlic clove, minced
- 1 cup water
- 1/2 cup honey
- 2 tablespoons soy sauce
- Combine all of the ingredients in a saucepan; bring to a boil. Simmer over moderate heat, stirring occasionally, until the sauce is thickened slightly and syrupy, about 20 minutes. Serve at room temperature.
The sauce can be refrigerated for up to 1 week.