1/4 c  Butter
1 tb Chili powder
2    Garlic cloves, minced
1/2 c  Minced onion
1/2 c  Chopped green pepper
1/2 c  Chopped celery with leaves
2    Fresh hot peppers, chopped
1 cn Crushed Ital. tomatoes (28oz
3    Bay leaves
1 1/2 ts Thyme leaves
1/4 ts Black pepper
Salt to taste
Tobasco sauce to taste

In NONALUMINUM saucepan, melt the butter. Add the chili p[owder and cood
over low heat until the chili powder foams, about 2 minutes. Add the
garlic, onion, green pepper, celery, and hot pepers. Saute over med heeat
until the vegetables are soft, 4-5 min. Add the tomatoes, bay leaves,
thyme and black peppper. Bring to a boil, then simmer for 30 min. to blend
flavors. Taste and adjust seasonings. Serve hot or at room temp. Freezes
well. This rich table sauce is a product of Creole influences. It is hot,
rich and delicious–esp. w, chicken and meats. Also excellent on rice.
Yield: Approx. 3 cups.