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

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

Yield: 1 1/3 cups