Sauce Piquante Recipe
Knockout anyone and everyone with this kick ass Sauce Piquante recipe. I never fail to eat Side Dish while dining out and this is the most common dish that I order. You do not need to be a gourmet to gauge how delicious and flavorful this dish is.
Ingredients
1/3 cup all-purpose flour
1/3 cup cooking oil
11/2 cups sliced green onions
1 large onion, chopped (1 cup)
1 medium green pepper, chopped
1/3 cup chopped celery
2 tablespoons snipped parsley
2 cloves garlic, minced
1 71/2 -ounce can tomatoes, cut up
1/4 cup water
2 tablespoons tomato paste
2 tablespoons dry red wine
1 bay leaf
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon ground red pepper
1/4 teaspoon dried basil, crushed
1/4 teaspoon chili powder
1/8 teaspoon dried thyme, crushed
Dash ground cloves
1 recipe Peppered Pork Chops
Hot cooked rice
Celery leaves (optional)
Directions
In a 2 quart heavy saucepan combine flour and cooking oil.
Cook and stir over medium heat till mixture starts to brown; reduce heat to medium-low.
Cook, stirring constantly, about 30 minutes total or till a dark reddish-brown roux is formed.
Stir in green onions, onion, green pepper, celery, parsley, and garlic; cook and stir for 5 to 10 minutes or till vegetables are tender.
Stir in the undrained tomatoes, water, tomato paste, wine, bay leaf, salt, black pepper, red pepper, basil, chili powder, thyme, and cloves.
Simmer the mixture, uncovered, about 45 minutes or till it reaches the desired consistency.
Remove the bay leaf.
Serve the sauce over warm peppered pork chops with rice.
If desired, garnish with celery leaves.
Cook and stir over medium heat till mixture starts to brown; reduce heat to medium-low.
Cook, stirring constantly, about 30 minutes total or till a dark reddish-brown roux is formed.
Stir in green onions, onion, green pepper, celery, parsley, and garlic; cook and stir for 5 to 10 minutes or till vegetables are tender.
Stir in the undrained tomatoes, water, tomato paste, wine, bay leaf, salt, black pepper, red pepper, basil, chili powder, thyme, and cloves.
Simmer the mixture, uncovered, about 45 minutes or till it reaches the desired consistency.
Remove the bay leaf.
Serve the sauce over warm peppered pork chops with rice.
If desired, garnish with celery leaves.
