Yield: 8 Servings
|1½ cup||Extra-virgin olive oil|
|4||Jalapeno chiles; roughly chopped (stems; seeds and all)|
|2||Poblano chiles; roughly chopped (stems; seeds and all)|
|1 tablespoon||Crushed dried red chile flakes|
|8||Turns fresh ground black pepper|
|3||Cloves minced garlic|
This fiery Portuguese-African condiment came into my kitchen thanks to Chef Emeril Lagasse of Emeril's and NOLA restaurants in New Orleans. He uses it in several of his dishes, but it's very versatile ... experiment! It's hot, but it kinda creeps up on you. I am now never without a jar of this at hand.
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!
Chuck Taggart \/ eamon@... \/ CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .