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Piquante Sauce
Piquante Sauce is a traditional American recipe (from Louisiana) for a hot pepper tomato-based sauce. The full recipe is presented here and I hope you enjoy this classic American version of: Piquante Sauce.
prep time
20 minutes
cook time
85 minutes
Total Time:
105 minutes
Serves:
4–6
Rating: 
Tags : Chilli RecipesSauce RecipesVegetable RecipesUSA Recipes
This is a traditional Louisiana hot sauce recipe and is an essential ingredient in any Louisiana dish. It also makes an excellent hot sauce for accompaniment for just about any dish. You can also use this sauce in any dish calling for a 'hot sauce'.
Ingredients:
240ml cooking oil
2 tbsp plain flour
2 onions, chopped
pulp and zest of 1/2 lemon, chopped
1 green bell pepper, chopped
2 celery sticks, chopped
400g tinned chopped tomatoes
100g tomato purée
50g
Jalapeño chillies, chopped
6
spring onion tops, finely chopped
2 tsp Worcestershire sauce
1 tsp hot small chillies (eg piri-piri, birdseye) finely chopped (optional)
salt and black pepper, to taste
Method:
Add the oil to a pan and stir-in the flour to form a smooth roux. Heat over medium heat for about 2 minutes, stirring all the while, then reduce the heat, add the onions (and small chillies, if using) and cook for a further 6 minutes, stirring continually, until the mixture is a reddish brown.
Now add the tinned tomatoes, tomato purée and the chopped chillies. Stir to combine then add the celery, bell pepper and lemon. Increase the heat to medium and cook for about 30 minutes, or until the oil rises to the top. Add the remaining ingredients then season and dilute to the desired thickness with water.
Bring the mixture to a boil, reduce to a simmer then cook the mixture down for 45 minutes, adding water as needed. The sauce can be used as is, or it can be bottled and stored in the refrigerator for later use.
