Yield: 2 Cups
Measure | Ingredient |
---|---|
1 tablespoon | Olive oil |
2 tablespoons | Onions; chopped |
2 tablespoons | Green onions; chopped |
2 tablespoons | Celery; chopped |
2 tablespoons | Green bell peppers; chopped |
1 tablespoon | Shallots; minced |
1 tablespoon | Jalapeno peppers;seeded, minced |
1 tablespoon | Garlic; minced |
1 tablespoon | Fresh basil;chopped |
1 teaspoon | Fresh thyme; chopped |
1 teaspoon | Fresh oregano; chopped |
2 \N | Bay leaves |
1 cup | Italian plum tomatoes; peel seeded and chopped |
1 cup | Chicken stock |
½ teaspoon | Salt |
½ teaspoon | Cayenne pepper |
2 \N | Turns fresh black pepper |
1 tablespoon | Unsalted butter |
In a sauce pot, heat oil. Add the onions, green onions, celery, bell pepper, jalapenos, shallots and garlci over high heat. Add the basi, thyme , oregano, and bay leaves. Saute for 2 minutes. Stir in tomatoes, stock, salt, cayenne and black pepper and bring to a boil.
Cook over high heat for 2 minutes. Reduce the heat and simmer, stirring occasionally\\, for about 5 minutes. Stir in butter and remove from heat.
Source: Essence of Emeril, #2280, TVFN Formatted by Lisa Crawford, 4/27/96