Caribbean Creole Sauce
- 1 cup tomato puree
- 1 fresh hot green pepper, seeded and chopped
- 1 medium onion. chopped
- 1 tbs celery, minced
- kosher salt and freshly ground black pepper to taste
- 2 scallions, minced, white and green parts
- 1 tbs pimiento stuffed olives, thinly sliced
- 1/4 cup lime juice
- Combine all the ingredients and mix well.
- Serve at once as a condiment over meat or vegetables.
- Will keep for about a week refrigerated.