Caribbean Creole Sauce

Serve the piquant sauce hot with boiled rice or broiled chicken. Makes about 2 cups.

• Ready In: 25 mins
• Serves: 8
• Yields: 2 cups

Ingredients

• 1⁄2 cup  vegetable oil
• 2  medium onions, chopped
• 1  medium green bell pepper, cored seeded and finely chopped
• 2  garlic cloves
• 1  teaspoon  finely chopped seeded fresh red chile
• 1  teaspoon salt
•  pepper
• 3  tomatoes, peeled and chopped
• 3⁄4 cup tomato paste
• 1⁄2 cup dry white wine

Directions

1. In a medium heavy-based saucepan, heat oil over low heat. Add onions, green pepper, garlic and chilies; saute until the peppers are soft.
2. Add salt, pepper and tomatoes. Cook about 10 minutes over low heat, stirring occasionally.
3. Add tomato paste and wine and simmer, stirring occasionally.
4. Serve hot.