Creole sauce

By Kitchen Butterfly
November 23, 2009
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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
  1. Fry the onions, tomatoes and chile peppers (to taste) in the oil on medium heat till soft (about 5 minutes)
  2. Add the stock and cook for another 5 minutes
  3. Then add the mango pulp and cook for another 5 minutes
  4. Finish off by adding the mixed herbs and a squeeze of lemon juice. Let heat through. Serve with Jamaican rice n Peas

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