Creole Sauce
Recipe GLPR74a50795859cab
A vibrant and aromatic Creole sauce made with fresh tomatoes, sweet peppers, and ripe mango, finished with a hint of citrus. This versatile condiment brings warmth and tropical flair to any dish, with the balance of spice from fresh chiles and the sweetness of caramelized onions and fruit.
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Ingredients
1 tablespoon oil
1 medium onion, sliced
4 large fresh tomatoes, skinned and chopped
1 large orange paprika pepper, deseeded and chopped roughly
1/2 red chile pepper, chopped
1/2 green chile pepper, chopped
150 ml chicken or vegetable stock
100 g mango pulp (fresh ripe mango or canned)
1 teaspoon mixed herbs
1 squeeze of fresh lemon juice
Directions
Heat the oil in a large saucepan or heavy-bottomed pot over medium heat.
Add the sliced onion and cook gently for 5–7 minutes, stirring occasionally, until softened and lightly golden.
Add the chopped tomatoes, orange paprika pepper, red chile, and green chile to the pan.
Stir well to combine all ingredients and cook for 3–4 minutes until the peppers begin to soften.
Pour in the stock and add the mixed herbs. Stir and bring the sauce to a gentle simmer.
Simmer uncovered for 15–20 minutes, stirring occasionally, until the vegetables are very tender and the sauce has thickened slightly.
Stir in the mango pulp and cook for a further 2–3 minutes to warm through and allow the flavours to meld.
Finish with a squeeze of fresh lemon juice and stir through. Taste and adjust seasoning as desired.
Transfer to a serving bowl or sterilized jars. The sauce may be served warm or at room temperature.
