You could call this a worldly sweet-and-sour sauce, if you wanted to. There’s something about the way the dill, maple syrup, and cayenne work together to create the most interesting finish that’s mildly hot and perfectly sweet. We use this as a chicken marinade, but it also works as a sauce to top quinoa or vegetables. You can also let it cool to use as a salad dressing. 

This recipe yields 8 servings

Directions

1. Finely chop the garlic and place in a bowl.

2. Cut the yellow bell pepper, red onion and dill pickles into 1 inch cubes and add them to the bowl.

3. Heat up olive oil in a small pot.

4. Add bell peppers, cornichons/dill pickles, onions, and garlic.

5. Sauté for two to three minutes.

6. Whip the tomato paste into the vegetable broth and add it to the vegetables.

7. Season it with pickle water, maple syrup, cayenne pepper, and salt and pepper.

8. Let it cook for about 5 minutes until liquid has reduced and thickened.