Emeril's piri-piri
2 cups
Ingredients
| Quantity | 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 |
Directions
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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