I was on my own for lunch (Faye had a business meeting/luncheon to attend) and I was hungry.
The refrigerator offered carrots from the garden, a small wedge of cabbage and some canned corn unused from another meal. Onions and garlic are always on hand as are whole wheat tortillas and I knew what to do with these ingredients.
Onion, garlic, carrots, cabbage and corn went into a greased skillet to be sautéed.
Realizing that I should have added cumin seeds to the pan at the onset, I pushed the veggies to one side and rectified the omission.
I had thrown together an instant hot sauce using a variety of fresh red peppers* which I deseeded and blended with vinegar, salt and a few drops of mirin. I added several large spoonfuls of this delicious hot sauce to the veggies and let them cook, stirring only occasionally until they began to caramelize.
*The word “Cayenne” in the title is used loosely in reference to the assortment of peppers (including cayenne) used to make this hot sauce. This fresh hot sauce must be consumed within a few days and is not for long term storage in the refrigerator.
I filled an extra large whole wheat tortilla with the carrots, corn and cabbage and toasted the burrito in a lightly greased skillet.
This delicious veggie burrito had a wonderful combination of flavors worth repeating. The quickie hot pepper sauce made a significant flavor contribution without adding too much heat, and since the red ripe peppers keep coming in from the garden there will likely be more about that in another post.