| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Emlive03 | 1 | servings | |
INGREDIENTS
| 1/4 | c | Olive oil; plus |
| 2 | tb | Olive oil |
| 3 | tb | Chopped onions |
| 3 | tb | Chopped green bell peppers |
| 1 | tb | Seeded; minced jalapeno peppers |
| 1 | tb | Minced garlic |
| 1 | tb | Chopped fresh thyme |
| 1 | tb | Chopped fresh oregano |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
| 1 | c | Peeled; seeded, chopped tomatoes |
| 3 | Bay leaves | |
| Bayou Blast; see * Note | ||
| 1 | pn | Crushed red pepper |
| 2 | c | Chicken stock |
| 1 | tb | Finely-chopped parsley |
INSTRUCTIONS
Heat 2 tablespoon of the oil in a non-reactive saucepan over high heat. Add the onions, green pepper, jalapenos, garlic, thyme, and oregano. Season with salt and pepper. Saute for 2 minutes. Stir in the tomatoes, bay leaves, pinch of Bayou Blast, pinch of crushed red pepper and stock. Season with salt. Bring to a boil and cook for a few 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 of sauce. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B09 broadcast 02-04-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - [email protected] ~or- [email protected] 10-22-1998 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
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