Créoline (Creole Sauce)

Ingredients

• 5 onions
• 1 hot pepper (bondamanjack) (For a milder sauce, remove the seeds.)
• 4 vegetarian peppers
• 250 ml white vinegar
• 2 c. à café salt (Adjust to taste.)
• sunflower oil (To cover the preparation.)

Steps

1. 1

   Finely chop the onions, vegetarian peppers, and hot pepper. For a milder sauce, remove the seeds from the hot pepper.

2. 2

   Pour the white vinegar over the chopped vegetables and add the salt. Mix.

3. 3

   Let marinate for one hour.

4. 4

   Transfer the mixture to an 800 ml jar and cover it with sunflower oil.

5. 5

   Let macerate at room temperature for 5 days before serving.

6. 6

   After opening, refrigerate for 1 to 2 months.

Notes

The description specifies an 800 ml jar and maceration for 5 days at room temperature. The transcription specifies a one-hour marinade before transferring the mixture to the jar. The amount of oil needed to cover the mixture is not specified.

Nutrition per serving

• sauce
• condiment
• vegetarian
• vegan
• gluten-free
• dairy-free
• no-cook
• Caribbean