Recipe of Sauce Picante - Food Recipes

-- Extracted from Meal-Master (tm) v8.02 --

Title: Sauce Picante
Categories : Sauces, Emeril, Ethnic, Am/la
Serving size: 2 cups 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 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 -----