Sauce picante #6

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

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