Creole sauce

By Kitchen Butterfly • November 23, 2009 • 1 Comments

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Creole sauce — 1 of 4 Photo by Kitchen Butterfly

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Author Notes: I found this recipe in a great book which has a collection of recipes from all over the world- Live Challenge 99! It is the perfect match for Jamaican Rice 'n' Peas. I amended it based on the ingredients I had at home and it still turned out great! - Kitchen Butterfly

Serves 4

1 tablespoon oil
1 medium onion, sliced
4 large fresh tomatoes, skinned and chopped
1 large orange paprika, deseeded and chopped roughly
1/2 red chile pepper, chopped (to taste)
1/2 green chile pepper (to taste)
150ml stock (chicken or vegetable)
Pulp from 1 ripe mango or from a small tin (100g)
1 teapoon mixed herbs
1 Squeeze of lemon juice

Fry the onions, tomatoes and chile peppers (to taste) in the oil on medium heat till soft (about 5 minutes)
Add the stock and cook for another 5 minutes
Then add the mango pulp and cook for another 5 minutes
Finish off by adding the mixed herbs and a squeeze of lemon juice. Let heat through. Serve with Jamaican rice n Peas