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Sauce Creole |
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TasunkaWitko 
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Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9389 |
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 Topic: Sauce CreolePosted: 21 February 2023 at 14:50 |
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Sauce Creole From Time/Life's Foods of the World - The Cooking of the Caribbean Islands, 1970:
To make about 2 cups: 1 cup canned tomato puree 1/4 cup strained fresh lime juice 1 cup finely chopped onions 1 tablespoon finely chopped celery 1 teaspoon finely chopped fresh hot chilies 1 teaspoon salt Freshly ground black pepper 3 pimiento-stuffed olives, drained and cut crosswise into paper-thin slices In a deep bowl, combine the tomato puree, lime juice, onions, celery, chilies, salt and a few grindings of pepper, and stir until they are thoroughly blended. Then stir in the olive slices. Serve at once, or cover the bowl tightly with plastic wrap and refrigerate it until ready to use. The sauce can be safely kept in the refrigerator for about 5 to 7 days.
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Sauce Creole is traditionally served as an accompaniment to seafood dishes, such as broiled lobster and Pescado Asado.