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Sauce Piquante II


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  • 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


Servings 1


Step 1

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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