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Creole Sauce
1/2 small sliced onion
1/2 tsp. salt
1 or 2 bell peppers, cleaned and sliced
2 tbsps. sugar
1 tsp. vinegar
2 tbsps. oil
1 tbsp. cornstarch
2 c. chopped fresh tomatoes
water
Fry onion and peppers in oil until onion is clean and pepper is spotted and brown. Add tomatoes, salt, sugar and vinegar. Bring to boiling, turn down to simmer. Cover and cook at least 20 minutes to blend the flavors. Thicken just before serving with cornstarch dissolved in a little water. Makes 2 cups.
“My dear boy, when curds are churned, the finest part rises upward and turns into butter. So too, dear boy, when food is eaten the choice parts rise upward and become mind.”
Chandogya Upanishad
The BLT is still the second-most popular sandwich in the United States (the simple ham sandwich is first).
The BLT, (Bacon, Lettuce and Tomato sandwich) became popular when fresh lettuce and tomatoes became available year round with the rapid expansion of supermarkets after World War II.
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