Sauce Piquante

Recipe Ingredients

1 tablespoon	15ml	Olive oil
2 tablespoons	30ml	Chopped onions
2 tablespoons	30ml	Chopped green onions
2 tablespoons	30ml	Chopped celery
2 tablespoons	30ml	Chopped green bell peppers
1 tablespoon	15ml	Minced shallots
1 tablespoon	15ml	Minced seeded jalapeno peppers
1 tablespoon	15ml	Minced garlic
1 tablespoon	15ml	Chopped fresh basil
1 teaspoon	5ml	Chopped fresh thyme
1 teaspoon	5ml	Chopped fresh oregano
2		Bay leaves
1 cup	146g / 5.1oz	Peeled, seeded, chopped Italian plum
		Tomatoes
1 cup	237ml	Chicken stock
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Cayenne pepper
2		Turns Fresh black pepper
1 tablespoon	15ml	Unsalted butter

Recipe Instructions

In a sauce pot, heat the oil. Add the onions, green onions, celery, bell peppers, jalapenos, shallots, and garlic over high heat. Add the basil, thyme, oregano, and bay leaves. Saute for 2 minutes. Stir in the 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 the butter and remove from the heat.

This recipe yields 2 cups of sauce.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2280 broadcast 02-10-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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