Creole Sauce

Creole Sauce-Salsa Criolla






4 tbsp. olive oil

1 large yellow onion, sliced into narrow wedges

1 large green bell pepper, seeded and cut into ø-inch-wide strips

6 to 8 cloves garlic, peeled and minced

2 c. tomato sauce

1 c. red wine vinegar

¥ tsp. oregano

salt and pepper to taste





1. Heat oil in a large saucepan or

skillet over medium-high heat. Add

onion, green pepper, and garlic.

Sauté 3 to 4 minutes, or until onion

and green pepper are soft.

2. Add tomato sauce, vinegar,

oregano, and salt and pepper.

Reduce heat, cover, and simmer 10

to 15 minutes.*





Makes about 3 cups





This flavorful sauce is the foundation of many Cuban dishes. Spanish in origin, it is named

for the criollos, or Cubans of European heritage.This recipe is the one used by author Victor

Manuel Valens at his restaurant.

Preparation time: 10 minutes

Cooking time: 15 to 20 minutes





*Because creole sauce is used in so many recipes,

you may want to make a batch and store it when

you’re planning to do some Cuban cooking. If the

sauce is placed in a tightly sealed container and

refrigerated, it will keep for five to seven days.