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Sauce Picante


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Ethnic Latin Sauces

Ingredients:

  • 1 tb Olive oil
  • 2 tb Onions; chopped
  • 2 tb Green onions; chopped
  • 2 tb Celery; chopped
  • 2 tb Green bell peppers; chopped
  • 1 tb Shallots; minced
  • 1 tb Jalapeno peppers;seeded, minced
  • 1 tb Garlic; minced
  • 1 tb Fresh basil;chopped
  • 1 ts Fresh thyme; chopped
  • 1 ts Fresh oregano; chopped
  • 2 Bay leaves
  • 1 c Italian plum tomatoes; peel seeded and chopped
  • 1 c Chicken stock
  • 1/2 ts Salt
  • 1/2 ts Cayenne pepper
  • 2 Turns fresh black pepper
  • 1 tb Unsalted butter

Directions:

In a sauce pot, heat oil. Add the onions, green onions, celery, bell pepper, jalapenos, shallots and garlci over high heat. Add the basi, thyme , oregano, and bay leaves. Saute for 2 minutes. Stir in 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 butter and remove from heat.
 
Source: Essence of Emeril, #2280, TVFN Formatted by Lisa Crawford, 4/27/96
 
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini