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Worlds of Flavor: Ancient Fires, World Flavors & the Future of American Cooking
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Puerto Rican Creole Sauce

Ingredients Amounts
Olive oil 1½ oz.
Cubanelle peppers 5 ea.
Onion, small, chopped 2 ea.
Sofrito 2 oz.
Capers, small 3 Tbsp.
Green olives, chopped 2 Tbsp.
Bay leaves 4 ea.
Spanish tomato sauce, goya 2½ qt.
Recao leaves, chopped 15 ea.
White vinegar 3 Tbsp.
Sugar 6 oz.
Salt and pepper  


  1. In a medium-size rondeau, heat the olive oil over medium heat and sweat the peppers, onion, and garlic until translucent.
  2. Add the sofrito and cook for 5 minutes.
  3. Continue by adding the tomato sauce, bay leaves, capers, olives, white vinegar, and sugar, and simmer until the consistency of marinara sauce has been achieved, approximately 20 minutes.
  4. Correct seasoning with salt and pepper and finish with chopped recao.
  5. The final sauce should have a lightly sweet.
Recipe credit: Wilo Benet, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved.