emeril's piri-piri
- Categories
- emeril
- Yield
- 2 cups
| Measure | Ingredient |
|---|---|
| 1½ cup | fine olive oil |
| 4.00 each | fresh jalapeno peppers |
| 1 | finely chopped seeded and |
| 1 | stemmed |
| 2.00 each | fresh poblano peppers |
| 1 | finely chopped seeded and |
| 1 | stemmed |
| 1.00 tablespoon | crushed red pepper |
| 1.00 teaspoon | salt |
| 1.00 teaspoon | ground black pepper |
| 1.00 tablespoon | minced garlic |
| 1.00 tablespoon | fresh cilantro, fine chopped |
| 1.00 tablespoon | kosher salt |
In a saucepan, combine the olive oil, peppers, crushed red pepper, salt and black pepper. Bring the liquid to a boil and reduce heat.
Simmer the sauce for 4 minutes and remove from heat. Stir in the garlic. With a hand mixer, puree the sauce until smooth. At this point, allow the sauce to sit for 1 week under refrigeration before serving. Stir in the cilantro and Kosher salt.
Recipe from: "Emeril Live" on Food TV.
Entered by: Roy Olsen
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