Sauce Piquant (Emeril Lagasse) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1/4 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 |
pinch of crushed red pepper |
2 cups chicken stock |
salt |
freshly ground black pepper |
1 tablespoon finely chopped parsley |
Directions:
1. 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. Saute 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 1/4 cup oil while the motor is running. Pour back in the saucepan and stir in the parsley. Serve warm
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