Sauce Piquante Recipe

This version of sauce piquante combines tomatoes, bell pepper, onion and garlic with white wine vinegar, thyme and red pepper flakes. The result is a tangy tomato sauce with adjustable heat for chicken, rabbit or game.

Sauces and Dips

Cook ModePrint

Sauce Piquante

This version of sauce piquante combines tomatoes, bell pepper, onion and garlic with white wine vinegar, thyme and red pepper flakes. The result is a tangy tomato sauce with adjustable heat for chicken, rabbit or game.

TypeSauces

CuisineFrench

Ingredients

Batch½×1×2×

Copy

• 2 Tbsp olive oil
• 1 onion, chopped
• 1 bell pepper, chopped
• 2 garlic cloves, minced
• 1 cup crushed tomatoes
• 1 Tbsp tomato paste
• ½ cup white wine or stock
• 1 Tbsp white wine vinegar
• 1 tsp crushed red pepper flakes (adjust to taste)
• 1 tsp fresh thyme leaves
• Salt & pepper

Instructions

1. Sauté vegetablesHeat oil in a pan; cook onion, pepper, and garlic until softened—5–6 min.
2. Tomatoes & pasteStir in tomatoes and paste; cook 2 min.
3. Deglaze & seasonAdd wine, vinegar, pepper flakes, and thyme; simmer 10 min.
4. Adjust & serveSeason with salt and pepper. For a smoother sauce, blend briefly.

Allergen Notes

Check the stock, wine and other packaged ingredients for allergens; the choice of stock changes the allergen profile.

Choose your texture

Soften the onion, pepper and garlic before adding the tomato paste and crushed tomatoes. Keep the sauce chunky, or blend it briefly for a smoother finish.

Adjust the heat and acidity

Use less red pepper if you prefer a milder sauce. Taste after simmering, since reduction concentrates both the salt and the acidity. Add a little stock if the sauce becomes thicker than you want.

Frequently asked questions

Can I make it without wine?

Yes. Use vegetable stock in place of the white wine for an alcohol-free version.

Can I make it milder?

Reduce or omit the red pepper flakes. The bell pepper, tomatoes and thyme still give the sauce flavor.

How can I thicken the sauce?

Simmer it uncovered for longer, stirring as it reduces. Taste again before adding more salt.

Related sauces and recipes

For a brown sauce with mustard and vinegar, try Sauce Diable. Explore the sauce collection for more serving options.