Creole sauce

Freshly squeezed lemon in which onion, garlic, aromatic herbs and chilli pepper macerate. Traditional chien sauce, essential in Guyanese cuisine. Directions for use: Dilute to 50% with hot water. The Creole sauce can be garnished with tomatoes cut into small pieces and a little olive oil. Excellent with fish but also in marinades. Recipe idea: Fish in foil For 4 fish fillets, mix ½ jar of TOCO Creole sauce with the juice of 2 limes and divide into each of the foils. Bake for 30 minutes in an oven at 180°C. Mix the rest 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 with rice.