Sauce Piquant

• 1/4 cup plus 2 tablespoons olive oil
• 3 tablespoons chopped onions
• 3 tablespoons chopped green bell peppers
• 1 tablespoon seeded and minced jalapeno peppers
• 1 tablespoon minced garlic
• 1 tablespoon chopped fresh thyme
• 1 tablespoon chopped fresh oregano
• 1 cup peeled, seeded and chopped tomatoes
• 3 bay leaves
• Creole seasoning
• Pinch of crushed red pepper
• 2 cups chicken stock
• Salt
• Freshly ground black pepper
• 1 tablespoon finely chopped parsley

1. Heat 2 tablespoons of the oil in a non-reactive saucepan over high heat.
2. Add the onions, green pepper, jalapenos, garlic, thyme, and oregano.
3. Season with salt and pepper.
4. Saute for 2 minutes.
5. Stir in the tomatoes, bay leaves, Creole seasoning, pinch of crushed red pepper and stock.
6. Season with salt and freshly ground black pepper.
7. Bring to a boil and cook for 5 minutes.
8. Reduce the heat and simmer for 20 minutes.
9. Remove from the heat.
10. Pour the mixture into a blender and drizzle in the remaining 1/4 cup oil while the motor is running.
11. Pour back in the saucepan and stir in the parsley.
12. Serve warm

olive oil, onions, green bell peppers, jalapeno peppers, garlic, thyme, fresh oregano, tomatoes, bay leaves, seasoning, red pepper, chicken stock, salt, freshly ground black pepper, parsley

Taken from www.foodnetwork.com/recipes/emeril-lagasse/sauce-piquant-recipe.html (may not work)