Sauce Creole

From Time/Life's Foods of the World - The Cooking of the Caribbean Islands, 1970:

Sauce Creole is traditionally served as an accompaniment to seafood dishes, such as broiled lobster and Pescado Asado.

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.