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Fondue Piquante
1
2
3
3
1
1
1
1
/4 Cup Olive oil; plus
Tablespoon Olive oil
Tablespoon Chopped onions
Tablespoon Chopped green bell peppers
Tablespoon Seeded; minced jalapeno peppers
Tablespoon Minced garlic
Tablespoon Chopped fresh thyme
Tablespoon Chopped fresh oregano
Salt; to taste
Freshly−ground black pepper; to taste
1
3
Cup Peeled; seeded, chopped tomatoes
Bay leaves
Bayou Blast; see * Note
1
2
1
1
Pinch Crushed red pepper
Cup Chicken stock
Tablespoon Finely−chopped parsley
/3 cups of sauce.
Heat 2 tablespoon of the oil in a non−reactive saucepan over high heat. Add
the onions, green pepper, jalapenos, garlic, thyme, and oregano. Season with
salt and pepper. Saute for 2 minutes. Stir in the tomatoes, bay leaves,
pinch of Bayou Blast, pinch of crushed red pepper and stock. Season with
salt. Bring to a boil and cook for a few minutes. Reduce the heat and simmer
for 20 minutes. Remove from the heat. Pour the mixture into a blender and
drizzle in the remaining 1/4 cup oil while the motor is running. Pour back
in the saucepan and stir in the parsley. Serve warm.
Fondue Piquante
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