Fondue Piquante

Instructions

1. 1

   Heat 2 tablespoons of olive oil in a non-reactive saucepan over high heat.

2. 2

   Add the onions, green pepper, jalapeños, garlic, thyme, and oregano. Season with salt and pepper. Sauté for 2 minutes.

3. 3

   Stir in the tomatoes, bay leaves, a pinch of Creole seasoning, pinch of crushed red pepper, and chicken stock. Season with salt. Bring to a boil and cook for a few minutes.

4. 4

   Reduce the heat and simmer for 20 minutes. Remove from the heat.

5. 5

   Pour the mixture into a blender and drizzle in the remaining 1/4 cup olive oil while the motor is running. Return to saucepan and stir in the parsley.

6. 6

   Serve warm as a dipping sauce or over vegetables.