Creole sauce

Yield: 8 x quarter-litre jars (half-pint / 250 ml / 8 oz / 1 cup)

Course Main Course
Cuisine American
Keyword Sauce
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Yield 8 quarter-litre jars (half-pint / 250 ml / 8 oz / 1 cup)
Calories 11 kcal


Metric - US Customary


  1. Wash, peel, core and coarsely chop the tomato.
  2. Add to a large pot (at least 8 litres / quarts in size).
  3. Wash, seed, and chop the green pepper. Add to pot.
  4. Wash, peel and chop the onion. Add to pot.
  5. Wash, peel and mince the garlic. Add to pot.
  6. Add all remaining ingredients to pot.
  7. Bring to a boil, stirring often.
  8. Reduce heat to a gentle boil, and let simmer uncovered for about 40 minutes, or until the consistency of a somewhat thin ketchup.
  9. Ladle sauce into heated jars, leaving 2 cm (1/2 inch) headspace.
  10. Debubble, adjust headspace.
  11. Wipe jar rims.
  12. Put lids on.
  13. Process in a water bath or steam canner.
  14. Process jars for 20 minutes; increase time as needed for your altitude.