Yield: 1 servings
|¼ cup||olive oil; plus|
|2.00 tablespoon||olive oil|
|3.00 tablespoon||chopped onions|
|3.00 tablespoon||chopped green bell peppers|
|1.00 tablespoon||seeded; minced jalapeno peppers|
|1.00 tablespoon||minced garlic|
|1.00 tablespoon||chopped fresh thyme|
|1.00 tablespoon||chopped fresh oregano|
|1||salt; to taste|
|1||freshly-ground black pepper; to taste|
|1.00 cup||peeled; seeded, chopped tomatoes|
|1||bayou blast; see * note|
|1.00 pinch||crushed red pepper|
|2.00 cup||chicken stock|
|1.00 tablespoon||finely-chopped parsley|
Heat 2 tablespoon 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. Saute for 2 minutes. Stir in the tomatoes, bay leaves, pinch of Bayou Blast, pinch of crushed red pepper and stock. Season with salt. Bring to a boil and cook for a few minutes. Reduce the heat and simmer for 20 minutes. Remove from the heat. Pour the mixture into a blender and drizzle in the remaining ¼ cup oil while the motor is running. Pour back in the saucepan and stir in the parsley. Serve warm. This recipe yields 1⅓ cups of sauce.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B09 broadcast 02-04-1998) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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