Sauce Creole
- Ready In:
- 20mins
- Ingredients:
- 7
- Yields:
-
2 cups
- Serves:
- 8-10
ingredients
- 1 cup canned tomato puree
- 1⁄4 cup lime juice, fresh
- 1 cup onion, finely chopped
- 1 tablespoon celery, finely chopped
- 1 teaspoon chille pepper, fresh finely chopped
- 1 pinch black pepper
- 3 pimento stuffed olives, drained & sliced paper thin
directions
- In deep bowl combine tomatoe puree, juice,onions, celery, chillies& blk pepper.
- Stir until thoroughly mixed.
- Stir in olive slices.
- Serve at once, or coverf & refridgerate until needed.
- Sauce can be safely kept in fridge for approx 5-7 days.
- SAUCE CREOLE is traditionally used as an accompaniament to seafood dishes.
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RECIPE SUBMITTED BY
jenny butt
Australia
HiI'm Jenny B..........an adopted Aussie in '72, originally hailing from Trinidad & Tobago........I currently live in S.A....alovely spot called Hallett Cove, south of the city and heading towards some of our famous wineries.....McLarenvale.........Professionally I'm a Mental Health Nurse,working in the I.C.U of Adelaide's major psychiatric hospital........I have 3 grown daughters ,all live interstate/o'seas........I go ten pin bowling as often as possible.....very good exercise !! <img src="http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg">