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Name: Sauce Piquant
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 3 Bay Leaves; 1 Pinches crushed red pepper; 2 c Chicken Stock; ; tomatoes; 3 tb Chopped green bell peppers; Black Pepper freshly ground; 1 tb Finely chopped parsley; 3 tb Onions chopped; 1 tb Seeded and minced jalapeno; 1 tb Garlic minced; 1 tb Chopped fresh oregano; 1 c Peeled; seeded and chopped; Salt; 1/4 c Plus 2 tablespoons olive oil; Creole seasoning; 1 tb Chopped fresh thyme

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INGREDIENTS

3 Bay Leaves
1 Pinches crushed red pepper
2 c Chicken Stock
; tomatoes
3 tb Chopped green bell peppers
Black Pepper ; freshly ground
1 tb Finely chopped parsley
3 tb Onions ; chopped
1 tb Seeded and minced jalapeno
1 tb Garlic ; minced
1 tb Chopped fresh oregano
1 c Peeled; seeded and chopped
Salt
1/4 c Plus 2 tablespoons olive oil
Creole seasoning
1 tb Chopped fresh thyme

Servings

INSTRUCTIONS

Heat 2 tablespoons 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, Creole seasoning, pinch of crushed red pepper and stock. Season with salt and freshly ground black pepper. Bring to a boil and cook for 5 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. Yield: 1 1/3 cups Per serving: 80 Calories (kcal); 1g Total Fat; (8% calories from fat); 3g Protein; 10g Carbohydrate; 0mg Cholesterol; 4298mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Recipe by: EMERIL LIVE SHOW #EMIC60 Converted by MM_Buster v2.0n.

NOTES

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Sauce Piquant

3 Bay Leaves
1 Pinches crushed red pepper
2 c Chicken Stock
 ; tomatoes
3 tb Chopped green bell peppers
 Black Pepper freshly ground
1 tb Finely chopped parsley
3 tb Onions chopped
1 tb Seeded and minced jalapeno
1 tb Garlic minced
1 tb Chopped fresh oregano
1 c Peeled; seeded and chopped
 Salt
1/4 c Plus 2 tablespoons olive oil
 Creole seasoning
1 tb Chopped fresh thyme

Heat 2 tablespoons 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, Creole seasoning, pinch of crushed red pepper and stock. Season  with salt and freshly ground black pepper. Bring to a boil and cook for 5  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.    Yield: 1 1/3 cups        Per serving: 80 Calories (kcal); 1g Total Fat; (8% calories from fat); 3g  Protein; 10g Carbohydrate; 0mg Cholesterol; 4298mg Sodium Food Exchanges: 0  Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other  Carbohydrates    Recipe by: EMERIL LIVE SHOW #EMIC60      Converted by MM_Buster v2.0n.

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Nutrition

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Serving Size: 1 Serving (1017g)
Recipe Makes: 1 servings

Calories: 418
Calories from Fat: 116 (28%)

Amt Per Serving		% DV

	Total Fat 12.9g	17 %
	Saturated Fat 3.5g	18 %
	Monounsaturated Fat 5.8g
	Polyunsanturated Fat 2.4g
Cholesterol 28.8mg		9 %
Sodium 1381.2mg		48 %
Potassium 1198.7mg		32 %
Total Carbohydrate 50.6g		15 %
	Dietary Fiber 4.4g	18 %
	Sugars, other 46.2g
Protein 26.4g		38 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 418

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