Name: Fondue Piquante
Yield: 4 servings
Ingredients: 1/4 cup olive oil plus; 2 tablespoons olive oil; 3 tablespoons onions Chopped; 3 tablespoons green bell peppers Chopped; 1 tablespoon jalapeno peppers Seeded, minced; 1 tablespoon minced garlic; 1 tablespoon chopped fresh thyme; 1 tablespoon fresh oregano Chopped; salt to taste; freshly ground black pepper to taste; 1 cup chopped tomatoes Peeled, seeded; 3 bay leaves; 1 crushed red pepper; 2 cups chicken stock; 1 tablespoon chopped parsley Finely-

Servings: persons

1/4 cup olive oil plus
2 tablespoons olive oil
3 tablespoons onions Chopped
3 tablespoons green bell peppers Chopped
1 tablespoon jalapeno peppers Seeded, minced
1 tablespoon minced garlic
1 tablespoon chopped fresh thyme
1 tablespoon fresh oregano Chopped
salt to taste
freshly ground black pepper to taste
1 cup chopped tomatoes Peeled, seeded
3 bay leaves
1 crushed red pepper
2 cups chicken stock
1 tablespoon chopped parsley Finely-

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.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Fondue Piquante

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