| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Cajun |
Cajun, Sauces |
1 |
Servings |
INGREDIENTS
| 1/4 |
c |
Butter |
| 1 |
tb |
Chili powder |
| 2 |
|
Garlic cloves, minced |
| 1/2 |
c |
Minced onion |
| 1/2 |
c |
Chopped green pepper |
| 1/2 |
c |
Chopped celery with leaves |
| 2 |
|
Fresh hot peppers, chopped |
| 1 |
cn |
Crushed Ital. tomatoes (28oz |
| 3 |
|
Bay leaves |
| 1 1/2 |
ts |
Thyme leaves |
| 1/4 |
ts |
Black pepper |
|
|
Salt to taste |
|
|
Tobasco sauce to taste |
INSTRUCTIONS
In NONALUMINUM saucepan, melt the butter. Add the chili p[owder and cood
over low heat until the chili powder foams, about 2 minutes. Add the
garlic, onion, green pepper, celery, and hot pepers. Saute over med heeat
until the vegetables are soft, 4-5 min. Add the tomatoes, bay leaves,
thyme and black peppper. Bring to a boil, then simmer for 30 min. to blend
flavors. Taste and adjust seasonings. Serve hot or at room temp. Freezes
well. This rich table sauce is a product of Creole influences. It is hot,
rich and delicious--esp. w/fish, chicken and meats. Also excellent on rice.
Yield: Approx. 3 cups.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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