Creole sauce (2)
Instructions
The doses are for 25 cl of salsa.
FRY in a pan for 5 minutes the onion and garlic in hot oil, without leave to cook.
Add the green pepper and the chopped mushrooms and let braise for another 5 minutes.
Add the tomatoes, bay leaf, a pinch of salt and freshly milled black pepper and continue cooking for 20 minutes, turning often.
Ingredients and dosing for 4 persons
- 500 g of tomato pulp
- 100 g of olive oil
- 50 g of finely chopped onion
- 1 clove of chopped garlic
- 2 leaves of laurel
- 50 g of cultivated mushrooms boiled and chopped
- 1 tablespoon of green pepper in grains
- Little of salt
- Little of freshly ground black pepper