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    Traditional Dominican Creole Sauce

    Source of Recipe

    Executive chef Norman Thompson , Fort Young Hotel, Dominica

    List of Ingredients

    1/4 c.olive oil
    1/2 c. Spanish onion, medium diced
    1/4 c.celery, medium diced
    1/4 c. bell pepper, medium diced
    Seasoning peppers (optional, to taste)
    4 cloves garlic, minced
    1 sprig of parsley
    1 sprig thyme, finely chopped
    3 c.fresh garden tomatoes, peeled and roughly chopped (canned tomatoes in tomato juice can be substituted)
    1/4 c. tomato paste
    1 bay leaf
    1-2 t. lime juice
    Salt, pepper to taste


    Sweat the vegetables and garlic in the olive oil over medium heat for 10 minutes. Add the tomatoes, tomato paste, lime juice and bay leaf and a little salt and pepper. Simmer for 30 minutes. Pour on favorite meat or other dishes.




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