Spicy Creole Sauce
This recipe guides you through creating a traditional Spicy Creole Sauce, a staple in many kitchens. It involves simmering a base of tomatoes, onions, sweet pepper, and garlic with herbs and spices until it reaches a rich, thick consistency. The method includes instructions for both stovetop and slow cooker preparation, as well as detailed guidance for pressure canning to preserve the sauce. Once prepared, it can be finished with celery and served as a delicious accompaniment to various dishes.
Ingredients
- 3 quarts chopped peeled cored tomatoes (about 18 medium)
- 2 cups chopped onions (about 2 medium)
- 1 cup chopped sweet red pepper (about 2 medium)
- 2 cloves garlic, minced
- 1 -3 hot red pepper, finely chopped
- 1 tablespoon chopped parsley
- 1 tablespoon sugar
- 2 teaspoons salt
- 1/2 teaspoon marjoram
- 1/4 teaspoon chili powder
Method
- Place all of the listed ingredients into a large saucepot.
- Allow the mixture to simmer gently until it becomes thick, which should take about 1 1/2 hours. Alternatively, you can transfer it to a crockpot and cook on a low setting for approximately 4 hours.
- Stir the sauce often as it thickens to stop it from sticking to the pot. This step is not needed for the crockpot method, though an occasional stir is still a good idea.
- For canning, carefully pour the hot sauce into sterilised, hot jars, ensuring you leave a 1-inch gap at the top.
- Secure the jars with two-piece canning lids.
- Process pint jars for 25 minutes and quart jars for 30 minutes using a steam-pressure canner set to 10 pounds pressure.
- This recipe makes about 4 pints or 2 quarts of sauce.
- For serving, briefly cook some chopped celery in oil, then stir in the Creole Sauce and warm it through.
- This heated sauce is excellent spooned over rice, meatballs, or shrimp.
- A helpful note: always wear rubber gloves when handling or seeding hot peppers to protect your skin.
Nutrition (per serving)
Sodium1196400 mg
Recipe details
CategorySauces
AuthorSharon123
