|1½ cup||Olive oil|
|4||Fresh jalapeno peppers; finely chopped, stems and seeds|
|2||Fresh poblano peppers; finely chopped, stems and seeds|
|1 tablespoon||Crushed red pepper|
|1 teaspoon||Freshly-ground black pepper|
|1 tablespoon||Minced garlic|
|1 tablespoon||Finely-chopped fresh cilantro|
|1 tablespoon||Kosher salt|
In a saucepan, combine the olive oil, peppers, crushed red pepper, salt, and black pepper. Bring the liquid up to a boil and reduce the heat. Simmer the sauce for 4 minutes and remove from the heat. Stir in the garlic. With a hand held 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 Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A63 broadcast 10-20-1997) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
Recipe by: Emeril Lagasse
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