French Caribbean Sauce Piquant
Ingredients
| 2 tbs capers | ||
| 2 tbs chopped cornichon (French Gherkins) | ||
| 1 clove garlic, minced | ||
| 1 fresh red hot pepper, seeded and minced (more if you like it really hot) | ||
| 2 tbs chopped parsley | ||
| kosher salt and black pepper to taste | ||
| 3/4 cup olive oil | ||
| 1/4 cup red wine vinegar |
This is version of hot sauce that is commonly used on the French Islands of the Caribbean.
- Mix all the ingredients together well.
- Serve with cold meats, hors d’ oeuvres, or with plainly cooked meats, fish and shell fish.
- Recipe may be doubled or tripled.
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