By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 4
167 cal · 45 min
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.
Comments
This is a vibrant, accessible sauce that leans into Southern flavors without demanding exotic sourcing; all core ingredients are standard at Charlotte grocers, though fresh chile peppers may require a quick run to Publix or Harris Teeter's produce section if your local Food Lion's selection is thin. The 45-minute time understates the chopping involved—budget 20 minutes for prep alone—but the sauce itself rewards the work with deep, warm flavor that suits rice, chicken, or seafood and keeps well for three days refrigerated. At roughly $2 to $2.50 per serving (mango being the cost driver), this is a mid-range weeknight option that scales easily for a family. The balance of fruit, heat, and acid is honest to Creole tradition without pretension, and it freezes cleanly if you want to batch-cook.
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