Sauce Piquante II

Recipe Ingredients

1/4 cup	59ml	Olive oil - plus
2 tablespoons	30ml	Olive oil
3 tablespoons	45ml	Chopped onions
3 tablespoons	45ml	Chopped green bell peppers
1 tablespoon	15ml	Minced seeded jalapeño peppers
1 tablespoon	15ml	Minced garlic
1 tablespoon	15ml	Chopped fresh thyme
1 tablespoon	15ml	Chopped fresh oregano
1 cup	62g / 2.2oz	Chopped peeled and seeded tomatoes
3		Bay leaves
		Creole seasoning - to taste
1		Crushed red pepper
2 cups	474ml	Chicken stock
		Salt - to taste
		Freshly-ground black pepper - to taste
1 tablespoon	15ml	Finely-chopped parsley

Recipe Instructions

Heat 2 tablespoons of the oil in a non-reactive saucepan over high heat. Add the onions, green pepper, jalapeños, 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.

This recipe yields 1 1/3 cups.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1C60) - from the TV FOOD - NETWORK

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