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Recipe

Sauce Piquante

  • Yield: Makes about 1 1/2 cups

Ingredients

  • 1/4 cup plus 2 tablespoons olive oil
  • 3 tablespoons chopped yellow 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
  • 1 1/2 teaspoons Emeril's Original Essence, or Creole Seasoning
  • Pinch 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, bell peppers, jalapenos, garlic, thyme, and oregano. Season with salt and pepper, and sauté for 3 minutes. Stir in the tomatoes, bay leaves, Essence, red pepper and stock. Bring to a boil and cook for 5 minutes. Reduce the heat and simmer uncovered until thickened, about 20 minutes.
  • Remove from the heat. Transfer to a food processor or blender, and puree on high speed. With the motor running, add the remaining 1/4 cup of oil through the feed tube and process until smooth. Add the parsley and serve warm.