Title: SAUCE CREOLE
  Categories: Other sauce
       Yield: 4 Pints
  
     3/4 c  Olive Oil
       3    Green Peppers, Finely
            --Chopped
       1    White Onion, Finely Chopped
       3    Cloves Garlic, Minced
       2 lg Tomatoes, Diced
       1    Scotch Bonnet Pepper, Seeded
            --and Finely Chopped
      16 oz Tomato Sauce
       1 c  White Wine
       1 tb Freshly Ground Black Pepper
       1 ts Salt
  
   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.
  
 

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