Sauce Piquant
Instructions:
- 1/4 Cup Plus 2 tablespoons olive oil
- 3 Tablespoon Chopped onions
- 3 Tablespoon Chopped green bell peppers
- 1 Tablespoon Seeded and minced jalapeno peppers
- 1 Tablespoon Minced garlic
- 1 Tablespoon Chopped fresh thyme
- 1 Tablespoon Chopped fresh oregano
- 1 Cup Peeled; seeded and chopped tomatoes
- 3 Bay leaves
- Creole seasoning
- 1 Pinches crushed red pepper
- 2 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