Sauce picante #6
2 Cups
Ingredients
| Quantity | 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 | Bay leaves | |
| 1 | cup | Italian plum tomatoes; peel seeded and chopped |
| 1 | cup | Chicken stock |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Cayenne pepper |
| 2 | Turns fresh black pepper | |
| 1 | tablespoon | Unsalted butter |
Directions
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