Spicy Creole Sauce

JalapeƱos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. JalapeƱos have a balanced combination of flavor and heat.

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2 Tbsp. olive oil
2 jalapeno chiles, stemmed, seeded and chopped
1/2 cup chopped white onion
1/2 cup chopped celery
1/4 cup chopped green bell pepper
3 cloves garlic, minced
2 cups peeled and chopped plum tomatoes
1 Tbsp. chopped fresh oregano
2 Tbsp. chopped fresh basil
2 tsp. chopped fresh thyme leaves
2 tsp. creole seasoning
1 tsp. ground black pepper
1 tsp. salt
1/2 tsp. cayenne pepper
3 cups chicken stock
2 tsp. worcestershire sauce, 1 stick of butter (room temperature), 1/2 cup chopped scallions

Heat the oil in a large saucepan over high heat. Place the onions, celery, bell peppers and garlic in pan and saute for about a minute. Add the tomatoes and all the spices, saute for 2 minutes.

Add the worcestershire sauce and stock and bring to a boil. Stir in the green onions and cook over high heat for 10 minutes. Take off heat and whisk the butter into the sauce.

Makes 2-1/2 cups.