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.

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