Spicy Garlic Sauce (Boiling Seafood’s Cajun Sauce)

You know that recently I ate at Boiling Seafood and was severely disappointed, because of the non-imaginative sauces they have, and just the regular quality of seafood I can get from the grocery store. When I say unimaginative, it was more of something I can easily replicate at home. So that’s what I did.

This looks good!

I had ate pines chop one head of garlic, and that was the hard part. In a hot pan, I mixed about ¼ cup canola and ¼ cup olive oil, and cooked the garlic in that until fragrant. I then immediately added 1 pack of tomato paste, about ½ cup, and started sautéing it as well. After a few minutes, I added a bit of stock, about ½ cup, then a little bit of sugar, a dash of oregano, salt and pepper. I kept this on high heat, until it thickened again. I cooked the cooked mussels in here, tossing it in the sauce and oil, adding it a bit of water as well to head everything through since the sauce is almost like a dry oil paste.
Eat with gusto.



Spicy Garlic Sauce Recipe

olive or canola oil, about 1/4 cup, yes a lot
1 head of garlic, chopped
150 grams of tomato paste, or about 1/2 cup
1/2 cup broth
sugar to taste
oregano to taste
chili, to taste (I used chili garlic paste, about 2 tablespoons

In a medium hot pan, add the oil and heat it up. Add the garlic and let this cook, but not brown, follow with the tomato paste. Lightly roast the tomato paste (it makes it sweeter, same goes for the tomato sauce) for a good minute or so, but do not let it burn. Add some of the broth and continue pan roasting. Taste, then adjust seasoning with sugar, oregano and chili. It should be quite thick since you can always adjust the liquidity after the final cooking. Yummy as a dip or a side.


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