Sauce Piquante

  • Yield: 2 cups


  • 1 tablespoons olive oil
  • 2 tablespoons chopped onions
  • 2 tablespoons chopped green onions
  • 2 tablespoons chopped celery
  • 2 tablespoons chopped green bell peppers
  • 1 tablespoons minced shallots
  • 1 tablespoons minced jalapeno peppers, seeded
  • 1 tablespoons minced garlic
  • 1 tablespoons chopped fresh basil
  • 1 teaspoons chopped fresh thyme
  • 1 teaspoons chopped fresh oregano
  • 2 bay leaves
  • 1 cup peeled, seeded and chopped Italian plum tomatoes
  • 1 cup chicken stock
  • 1/2 teaspoon salt
  • 1/2 teaspoon cayenne pepper
  • 2 turns fresh black pepper
  • 1 tablespoon unsalted butter


  • In a sauce pot, heat the oil. Add the onions, green onions, celery, bell peppers, jalapenos, shallots, and garlic over high heat. Add the basil, thyme, oregano, and bay leaves. Saute for 2 minutes. Stir in the 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 the butter and remove from the heat. To assemble, spoon a small amount of the sauce in the center of the plate. Place 3/4 cup of the hash on the sauce. Top with the poached egg and garnish with shaved green onions.