---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Sauce Picante
 Categories: Sauces, Emeril, Ethnic, Am/la
      Yield: 2 cups
 
      1 tb Olive oil
      2 tb Onions; chopped
      2 tb Green onions; chopped
      2 tb Celery; chopped
      2 tb Green bell peppers; chopped
      1 tb Shallots; minced
      1 tb Jalapeno peppers;seeded,
           -minced
      1 tb Garlic; minced
      1 tb Fresh basil;chopped
      1 ts Fresh thyme; chopped
      1 ts Fresh oregano; chopped
      2    Bay leaves
      1 c  Italian plum tomatoes; peel
           -seeded and chopped
      1 c  Chicken stock
    1/2 ts Salt
    1/2 ts Cayenne pepper
      2    Turns fresh black pepper
      1 tb Unsalted butter
 
  In a sauce pot, heat oil.  Add the onions, green
  onions, celery, bell pepper, jalapenos, shallots and
  garlci over high heat.  Add the basi, thyme , oregano,
  and bay leaves.  Saute for 2 minutes.  Stir in
  tomatoes, stock, salt, cayenne and black pepper and
  bring to a boil.  Cook over high heat for 2 minutes.
  Reduce the heat and simmer, stirring occasionally\,
  for about 5 minutes.  Stir in butter and remove from
  heat.
  
  Source: Essence of Emeril, #2280, TVFN
  Formatted by Lisa Crawford, 4/27/96
 
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