Sauce Piquante II

Sauce Piquante II
Sauce Piquante II

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

Ingredients

  • 1/4

    cup olive oil plus

  • 2

    tablespoons olive oil

  • 3

    tablespoons chopped onions

  • 3

    tablespoons chopped green bell peppers

  • 1

    tablespoon minced seeded jalapeño peppers

  • 1

    tablespoon minced garlic

  • 1

    tablespoon chopped fresh thyme

  • 1

    tablespoon chopped fresh oregano

  • 1

    cup chopped peeled and seeded tomatoes

  • 3

    bay leaves

  • Creole seasoning to taste

  • 1

    pinch crushed red pepper

  • 2

    cups chicken stock

  • Salt to taste

  • Freshly-ground black pepper to taste

  • 1

    tablespoon finely-chopped parsley

Directions

Heat 2 tablespoons of the oil in a non-reactive saucepan over high heat. Add the onions, green pepper, jalapeños, garlic, thyme, and oregano. Season with salt and pepper. Sauté 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. This recipe yields 1 1/3 cups.

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