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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
minutes
Cook Time
1
hour
hour
Total Time
1
hour
hour
30
minutes
minutes
Servings
8
quarter-litre jars (half-pint / 250 ml / 8 oz / 1 cup)
Calories
11
kcal
Ingredients
3
kg
tomatoes
(11 cups / 6.5 lbs. Measured after prep)
150
g
green pepper
(finely chopped. 1 cup / 5 oz. Measured after prep. About 1 large.)
175
g
onion
(finely chopped .1 cup / 6 oz in weight. Measured after prep.)
3
cloves
garlic
(washed, peeled, minced)
4
tablespoons
red wine vinegar
(5% or higher)
2
tablespoons
Worcestershire sauce
1
tablespoon
oregano
dried
2
teaspoons
hot pepper sauce
1
teaspoon
ground black pepper
½
teaspoon
salt
(or non-bitter, non-clouding salt sub)
½
teaspoon
cayenne pepper
Metric
-
US Customary
Instructions
Wash, peel, core and coarsely chop the tomato.
Add to a large pot (at least 8 litres / quarts in size).
Wash, seed, and chop the green pepper. Add to pot.
Wash, peel and chop the onion. Add to pot.
Wash, peel and mince the garlic. Add to pot.
Add all remaining ingredients to pot.
Bring to a boil, stirring often.
Reduce heat to a gentle boil, and let simmer uncovered for about 40 minutes, or until the consistency of a somewhat thin ketchup.
Ladle sauce into heated jars, leaving 2 cm (½ inch) headspace.
Debubble, adjust headspace.
Wipe jar rims.
Put lids on.
Process in a water bath or steam canner.
Process jars for 20 minutes; increase time as needed for your altitude.
Nutrition
Serving:
2
g
|
Calories:
11
kcal
|
Carbohydrates:
2.4
g
|
Protein:
0.5
g
|
Fat:
0.1
g
|
Sodium:
27
mg
|
Fiber:
0.7
g
|
Sugar:
1.5
g