Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 1½ cup | extra-virgin olive oil |
| 4.00 \N | jalapeno chiles, roughly |
| 1 \N | chopped (stems, seeds and |
| 1 \N | all) |
| 2.00 \N | poblano chiles, roughly |
| 1 \N | chopped (stems, seeds and |
| 1 \N | all) |
| 1.00 tablespoon | crushed dried red chile |
| 1 \N | flakes |
| 1.00 teaspoon | salt |
| 8.00 \N | turns fresh ground black |
| 1 \N | pepper |
| 3.00 \N | 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