Fondue Piquante
By: Anonymous
Published: Saturday, February 20, 2010 - 1:52am

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

1 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. 2 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. 3 This recipe yields 1 1/3 cups of sauce.