Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 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 | Salt |
| 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@...
~or- MAD-SQUAD@...
11-08-1997
Recipe by: Emeril Lagasse