CREOLE SAUCE (Sauce créole)

Freshly squeezed lemon in which onion, garlic, herbs and chilli pepper are macerated. Traditional West Indian spicy pepper sauce.
Recommended use:
Use diluted with 50% warm water. The creole sauce can be served with tomatoes, cut into small pieces with a little olive oil. Excellent with fish but also used in marinades.
Recipe idea: Fish cooked in “papillote”
For 4 fish fillets, mix ½ jar of TOCO creole sauce with the juice of 2 limes and divide the mixture among the papillotes. Cook for 30 minutes in an oven at 180°C. Mix the remainder of the jar of TOCO creole sauce with a tomato cut into small pieces. Add the same amount of hot water to the sauce just before serving the fish, accompanied with rice.

Nutritional values