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 |
Method
- In a medium-size rondeau, heat the olive oil over medium heat and sweat the peppers, onion, and garlic until translucent.
- Add the sofrito and cook for 5 minutes.
- 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.
- Correct seasoning with salt and pepper and finish with chopped recao.
- The final sauce should have a lightly sweet.