Yield: 1 servings
Measure | Ingredient |
---|---|
¼ cup | Butter |
1 tablespoon | Chili powder |
2 \N | Garlic cloves, minced |
½ cup | Minced onion |
½ cup | Chopped green pepper |
½ cup | Chopped celery with leaves |
2 \N | Fresh hot peppers, chopped |
1 can | Crushed Ital. tomatoes (28oz |
3 \N | Bay leaves |
1½ teaspoon | Thyme leaves |
¼ teaspoon | Black pepper |
\N \N | Salt to taste |
\N \N | Tobasco sauce to taste |
In NONALUMINUM saucepan, melt the butter. Add the chili p[owder and cood over low heat until the chili powder foams, about 2 minutes.
Add the garlic, onion, green pepper, celery, and hot pepers. Saute over med heeat until the vegetables are soft, 4-5 min. Add the tomatoes, bay leaves, thyme and black peppper. Bring to a boil, then simmer for 30 min. to blend flavors. Taste and adjust seasonings.
Serve hot or at room temp. Freezes well. This rich table sauce is a product of Creole influences. It is hot, rich and delicious--esp.
w/fish, chicken and meats. Also excellent on rice. Yield: Approx. 3 cups.