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Health Information
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Friday, July 04, 2008
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Creole Sauce
- 1/2 small onion,
sliced
- 1 or 2 frying
peppers ( 1 bell pepper) cleaned and sliced
- 2 tbsp. oil
- 2 cups chopped
fresh tomatoes or 1 can (15 oz.) tomatoes
- 1/2 tsp. salt
- 2 tbsp. sugar
- 1 tsp. vinegar
- 1 tbsp. cornstarch
water
Fry onion and peppers in oil until onion is clear and pepper is
spotted with brown. Add tomatoes, salt, sugar, and vinegar. Bring
to boiling, turn down to simmer. Cover and cook at least 20 minutes
to blend the flavors. Thicken just before serving with cornstarch
dissolved in a little water. Use on eggs or meat. Makes 2 cups.
Serves 4.
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