Roxy's Sauce Piquante
This is my mom's sauce piquante recipe (pronounced: pe-caw)...she hates being called Roxy though, so the title is a special little joke, just for her (love you mom :-) ). I used to HATE this as a kid (something about cooked bell peppers grossed me out), but my "adult tastebuds" love it! I've been meaning to make it at home, but I keep forgetting to bring the recipe home. Now it shall forever be immortalized in Recipezaar so I can access it from anywhere.
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INGREDIENTS
Nutrition- 1
- 1
- 3
- 2
- 2tablespoons vegetable oil
- 1(28 ounce) can crushed tomatoes
- 1(8 ounce) can tomato sauce
- 1teaspoon salt
- 1⁄2teaspoon black pepper
- 1⁄2teaspoon white pepper
- 1⁄2teaspoon cayenne pepper
- 4
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DIRECTIONS
- Sautee the veggies and garlic in the oil until tender.
- Add the crushed tomatoes, tomato sauce, and spices.
- Simmer 10 - 15 minutes.
- Taste for spiciness; add more of the 3 peppers if you want it hotter (but watch out because it gets hotter over time).
- Add the raw chicken and simmer until chicken is cooked through.
- Serve over cooked rice (mom prefers Jasmine, which is more authentic, I believe; I use brown rice for everything).
- Special note from mom: "Really good as a left over, when the spices have had time to really mature.".
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