Fondue piquante

Yield: 1 servings

Measure Ingredient
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
3.00 bay leaves
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@...

10-22-1998

Recipe by: Emeril Lagasse

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