Fondue Piquante

Photo: flickr user 1suisse

Ingredients

1/4 cup Olive oil plus

2 tablespoons Olive oil

3 tablespoons Chopped onions

3 tablespoons Chopped green bell peppers

1 tablespoon Seeded, minced jalapeno peppers

1 tablespoon Minced garlic

1 tablespoon Chopped fresh thyme

1 tablespoon Chopped fresh oregano

Salt to taste

Freshly-ground black pepper to taste

1 cup Peeled, seeded, chopped tomatoes

3 Bay leaves

Bayou Blast see * Note

1 pch Crushed red pepper

2 cups Chicken stock

1 tablespoon Finely-chopped parsley

Preparation

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.