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| What You Need: |
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1 cup canned tomato puree
¼ cup strained fresh lime juice
1 cup finely chopped onions
1 tablespoon finely chopped celery
1 teaspoon finely chopped fresh hot chilies
1 teaspoon salt
Freshly ground black pepper
3 pimiento-stuffed olives, drained and cut crosswise into paper-thin slices
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| How To Cook: |
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1. In a deep bowl, combine the tomato puree, lime juice, onions, celery, chilies, salt and a few grindings of pepper, and stir until they are thoroughly blended. Then stir in the olive slices.
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2. Serve at once, or cover the bowl tightly with plastic wrap and refrigerate it until ready to use.
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3. The sauce can be safely kept in the refrigerator for about 5 to 7 days.
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4. "Sauce Creole" is traditionally served as an accompaniment to seafood dishes, such as broiled lobster and Pescado Asado.
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