Creole Sauce

When I lived in the Caribbean, the natives steamed the fishy coral- dwelling fish such as oldwife and triggerfish in the same Creole sauce that we serve here with fried fish. It’s the famous salsa criolla cruda of all Latin America.


  • 1 onion, chopped (about ¾ cup)
  • 1 large tomato, peeled, seeded, and chopped (about cup)
  • 1 hot pepper, such as jalapeño, seeded and chopped
  • 2 garlic cloves, finely minced
  • salt and freshly ground black pepper to taste
  • juice of 1 lime
  • ½ to ¾ cup olive oil
  • fresh parsley or cilantro leaves, chopped, to taste
  • 1 tablespoon anchovy paste (optional)


Mix all of the ingredients and allow to stand at room temperature for about an hour. Serve raw with fried fish and boiled seafood such as shrimp or cover a fish with it and steam it.