Creole Sauce Recipe

Ingredients (for about 4 servings):

• 400 g ripe tomatoes (or one 400 g can of crushed tomatoes)

• 1 medium onion (about 100 g), finely sliced

• 2 garlic cloves (6 g), crushed or finely chopped

• 1/2 green or red bell pepper (about 75 g), diced

• 1 sprig of fresh thyme (about 5 g)

• 1 leaf of Bois d’Inde (Antillean bay leaf)

• 1 small whole Antillean chili pepper (optional)

• 30 ml vegetable oil (sunflower, canola, or peanut)

• 5 g salt (adjust to taste)

• 2 g ground black pepper

• 5 g sugar (optional, to balance acidity)

• 10 ml white vinegar or lime juice (optional)

Preparation:

1. In a saucepan, heat 30 ml of vegetable oil over medium heat (about 150 °C / 300 °F).

2. Add the sliced onion (100 g), garlic (6 g), and diced bell pepper (75 g). Sauté for 5 minutes until the onion becomes translucent.

3. Add the tomatoes (400 g), thyme sprig (5 g), Bois d’Inde leaf, and whole chili pepper.

4. Season with 5 g salt, 2 g pepper, and 5 g sugar if you want to reduce acidity.

5. Pour in 10 ml white vinegar or lime juice if desired.

6. Let simmer over low heat (about 90 °C / 195 °F) for 20 to 30 minutes, stirring regularly, until the sauce thickens and becomes fragrant.

7. Remove the chili pepper and Bois d’Inde leaf before serving.

This codified version ensures a faithful reproduction of the Creole tradition, balancing sweetness, acidity, and the aroma of spices.