---------- 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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