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

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