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Sauce Piquant
1
3
3
1
1
1
1
1
3
/4 Cup Plus 2 tablespoons olive oil
Tablespoon Chopped onions
Tablespoon Chopped green bell peppers
Tablespoon Seeded and minced jalapeno peppers
Tablespoon Minced garlic
Tablespoon Chopped fresh thyme
Tablespoon Chopped fresh oregano
Cup Peeled; seeded and chopped tomatoes
Bay leaves
Creole seasoning
1
2
Pinches crushed red pepper
Cup Chicken stock
Salt
Freshly ground black pepper
1
Tablespoon Finely chopped parsley
Heat 2 tablespoons 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. Saut for 2 minutes. Stir in the tomatoes, bay leaves,
Creole seasoning, pinch of crushed red pepper and stock. Season with salt
and freshly ground black pepper. Bring to a boil and cook for 5 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.
Yield: 1 1/3 cups
Sauce Piquant
549
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