Sauce Créole

Name: Sauce Créole (Créole Sauce)
Cuisine: Americas
Ingredients: 3 tablespoons lime juice; 1 tablespoon thinly sliced pimento-stuffed olives; Salt, freshly ground pepper to taste; 1 tablespoon finely chopped celery; 2 spring onions, finely chopped and using both green and white parts; 1 medium onion, finely chopped; ¼ pint tomato purée; 1 fresh hot green pepper, seeded and chopped

Créole Sauce

Preparation info

Difficulty
Easy

Appears in

The Complete Book of Caribbean Cooking

By Elisabeth Lambert Ortiz

Published 1973

About

This sauce is used for lobsters and crayfish, and any plainly cooked fish.

Ingredients

¼ pint tomato purée
1 fresh hot green pepper, seeded and chopped
1 medium onion, fine

Americas
Sauce
Condiment
Caribbean
Vegan
Gluten-free

Method

Combine all the ingredients, stirring to mix well. Serve at once, or refrigerate until ready to use. The sauce will keep for about a week refrigerated.