Emeril's piri-piri

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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