Cut the vegetables into small pieces and sauté in olive oil.
Add spices (e.g. cayenne bell pepper, paprika, pepper, coriander, mustard seeds), sea salt, vodka and honey. After sautéing, add water.
Cook until well tender. Allow to cool. Puree. Heat again briefly until very hot and pour into twist-off jars. Allow to cool. Sauce will keep for several weeks if stored in a cool place. This way you have vegetable sauce on hand for several weeks. If the sauce is to be kept for several months, it must be boiled down, or put in storage containers in the freezer after cooling. Makes 3 servings for 4 people each, about 3 times 700 ml in a twist-off jar. Add 200 ml of soy cream, whipped cream or a similar dairy product per serving (700 ml) before consumption, if desired.
Goes well with rice and fried dishes, for example.
In this sauce can be deliciously crunchy, chopped vegetables of any kind cooked.