Sauce creole
4 pints
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Olive Oil |
| 3 | Green Peppers, Finely Chopped | |
| 1 | White Onion, Finely Chopped | |
| 3 | Cloves Garlic, Minced | |
| 2 | larges | Tomatoes, Diced |
| 1 | Scotch Bonnet Pepper, Seeded and Finely Chopped | |
| 16 | ounces | Tomato Sauce |
| 1 | cup | White Wine |
| 1 | tablespoon | Freshly Ground Black Pepper |
| 1 | teaspoon | Salt |
Directions
In a large skillet, heat the oil and saute the green peppers, onion and garlic until they are tender. Add the tomatoes and saute for 5 to 10 minutes. Add the Scotch Bonnet pepper, tomato sauce, wine, black pepper and salt and stir well. Bring the mixture to a boil, lower the heat, and simmer, covered, for 15 to 20 minutes.
From Sugar Reef Caribbean Cookbook.
Typed by Syd Bigger.
Submitted By SYD BIGGER On 02-04-95