St. barts creole sauce
2 cups
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Butter |
| 1 | small | Onion(s) |
| Finely chopped (1/2 cup) | ||
| 3 | Scallions, trimmed | |
| Finely chopped | ||
| 2 | Garlic clove(s), minced | |
| 2 | tablespoons | Flat-leaf parsley, chopped |
| 2 | teaspoons | Fresh thyme |
| 1 | cup | Tomato ketchup |
| 1 | tablespoon | Wine vinegar |
| 1 | tablespoon | Lime juice |
| 1 | teaspoon | Honey (opt) |
| ½ | teaspoon | (to 1 tsp) |
| Caribbean hot sauce | ||
| Salt and pepper | ||
Directions
Melt the butter in a saucepan. Add the onions, scallions, garlic, parsley, and thyme and cook over medium heat until soft, about 3 min.
Stir in the ketchup, vinegar, lime juice, honey, hot sauce, salt and pepper and ½ cup water. Bring the sauce to a boil, then reduce the heat and gently simmer for 3 min. Correct the seasoning, adding more hot sauce, lime juice, or salt to taste.
Transfer the sauce to a clean jar. Refrigerated, it will keep for up to 2 weeks. Goes great with grilled lobster, shrimp, fish, and other seafood. Use as a dip for fritters or in place of cocktail sauce.
The Caribbean Pantry Cookbook
by Steven Raichlen
ISBN 1-885183-10-0
pg 48
Submitted By DIANE LAZARUS On 12-13-95