French Caribbean Sauce Piquant
|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.