St. Barts Creole Sauce Recipe
Yield: 2 cupsRecipe by luhu.jp
Ingredients:
2 tbsp: Butter,
1 cup: Tomato ketchup,
1 small: Onion, s
1 tbsp: Wine vinegar,
Finely chopped, 1/2 cup
1 tbsp: Lime juice,
3: Scallions, trimmed
1 tsp: Honey, opt
Finely chopped,
1/2 tsp: , to 1 tsp
2: Garlic clove, (s), minced
Caribbean hot sauce,
2 tbsp: Flat-leaf parsley, chopped
Salt and pepper,
2 tsp: Fresh thyme,
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 1/2 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
Source from luhu.jp
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 1/2 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
Source from luhu.jp