Sauce Picante #6 Recipe
Yield: 2 CupsRecipe by luhu.jp
Ingredients:
1 tbsp: Olive oil,
2 tbsp: Onions, chopped
2 tbsp: Green onions, chopped
2 tbsp: Celery, chopped
2 tbsp: Green bell peppers, chopped
1 tbsp: Shallots, minced
1 tbsp: Jalapeno peppers, seeded, minced
1 tbsp: Garlic, minced
1 tbsp: Fresh basil, chopped
1 tsp: Fresh thyme, chopped
1 tsp: Fresh oregano, chopped
2: Bay leaves,
1 cup: Italian plum tomatoes, peel seeded and chopped
1 cup: Chicken stock,
1/2 tsp: Salt,
1/2 tsp: Cayenne pepper,
2: Turns fresh black pepper,
1 tbsp: 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
Source from luhu.jp
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
Source from luhu.jp
Tags
Other sauce