Piri piri #2

Yield: 4 servings

Measure Ingredient
1½ cup extra-virgin olive oil
4.00 jalapeno chiles, roughly
1 chopped (stems, seeds and
1 all)
2.00 poblano chiles, roughly
1 chopped (stems, seeds and
1 all)
1.00 tablespoon crushed dried red chile
1 flakes
1.00 teaspoon salt
8.00 turns fresh ground black
1 pepper
3.00 cloves minced garlic

Combine all of the ingredients except the garlic in a small saucepan and cook over high heat for 4 minutes, stirring frequently (be VERY careful as you do this). Remove from heat and stir in the garlic. Let the mixture cool to room temperature, then place in a food processor and pulse sixteen times.

Pour into a jar and let it sit for one week before using. The piri-piri will keep at room temperature for two months. Use as a marinade, a sizzling sauce, an ingredient in a dish, or in place of regular oil for sauteing ... there's lots of room for creativity.

Experiment! Be creative!

Buy Chef Emeril's book _Emeril's New New Orleans Cooking_, published by Random House, and see how he uses piri-piri. In fact, you can order it online by telnetting to books.com, so do yourself and your dinner guests a favor and buy it! NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000,M0^00000

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