Sauce piquant

Yield: 1 servings

Measure 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
\N \N ; tomatoes
3 \N Bay leaves
\N \N Creole seasoning
1 \N Pinches crushed red pepper
2 cups Chicken stock
\N \N Salt
\N \N Freshly ground black pepper
1 tablespoon Finely chopped parsley

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.

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