Sauce piquant
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Plus 2 tablespoons olive oil |
| 3 | tablespoons | Chopped onions |
| 3 | tablespoons | Chopped green bell peppers |
| 1 | tablespoon | Seeded and minced jalapeno peppers |
| 1 | tablespoon | Minced garlic |
| 1 | tablespoon | Chopped fresh thyme |
| 1 | tablespoon | Chopped fresh oregano |
| 1 | cup | Peeled; seeded and chopped |
| ; tomatoes | ||
| 3 | Bay leaves | |
| Creole seasoning | ||
| 1 | Pinches crushed red pepper | |
| 2 | cups | Chicken stock |
| Salt | ||
| Freshly ground black pepper | ||
| 1 | tablespoon | Finely chopped parsley |
Directions
Heat 2 tablespoons 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. Saut‚ for 2 minutes. Stir in the tomatoes, bay leaves, Creole seasoning, pinch of crushed red pepper and stock. Season with salt and freshly ground black pepper. Bring to a boil and cook for 5 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.
Yield: 1⅓ cups
Converted by MC_Buster.
Per serving: 80 Calories (kcal); 1g Total Fat; (8% calories from fat); 3g Protein; 10g Carbohydrate; 0mg Cholesterol; 4298mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 ½ Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates
Recipe by: EMERIL LIVE SHOW #EMIC60 Converted by MM_Buster v2.0n.