Tuesday, June 8, 2010

Spicy Creole Sauce

This spicy and flavorful creole sauce is wonderful with chicken, fish and seafood, red beans and rice, and all sorts of meats and veggies, especially when accompanied with rice. This recipe makes 2 cups and freezes well.

1/2 cup chopped sweet onion like Vidalia(R) or Texas
2 cloves garlic, peeled & minced
1/2 cup chopped green bell pepper
1 bay leaf
3 Tbs olive oil
2 1/2 cups chopped tomatoes
1 tsp chili powder OR Louisiana Bayou Blend Seasoning
Several dashes of cayenne pepper sauce, such as Dave's Cool Cayenne Pepper Sauce
1/8 tsp ground cloves
1/4 tsp black pepper
1/2 tsp salt

In a large saucepan, saute the onion in the olive oil until starting to turn translucent, then add bay leaf, garlic and bell pepper. Sautee until the peppers are soft and onion is translucent. Add remaining ingredients, stir well and simmer for about 45 minutes, stirring occasionally, until the sauce is thick.

Zestfully yours,

No comments:

Post a Comment