Show: Emeril Live
Episode: Hot Hot Chilies
Print
Yield:
3 cups

Ingredients

  • 8 turns freshly ground pepper
  • 1 tablespoon minced garlic
  • 1 1/4 cups olive oil
  • 4 fresh jalapeno peppers, coarsely chopped, stems, seeds and all
  • 2 fresh poblano peppers, coarsely chopped, stems, seeds and all
  • 1 tablespoon crushed red pepper
  • 1 teaspoon salt

Directions

Combine all of the ingredients except the garlic in a saucepan over high heat. Cook, stirring, for 4 minutes. Stir in the garlic, remove from heat, and allow to cool to room temperature. When the mixture is cool, pour into the bowl of a food processor and pulse several times until smooth. Strain the sauce through a fine mesh strainer. Pour the sauce into a glass container and cover. Let sit for 7 days before using.

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

IDEAS YOU'LL LOVE

Piri Piri Grilled Shrimp

Recipe courtesy of Tanya Holland

Piri Piri Mackerel

Recipe courtesy of Emeril Lagasse

Shrimp Piri Piri

Recipe courtesy of Aida Mollenkamp

Piri Piri-Carne Spart

Recipe courtesy of Emeril Lagasse

Piri Piri Lobster with Saffron Linguine

Recipe courtesy of Emeril Lagasse

Marinara Sauce

Recipe courtesy of Michael Chiarello

Chimichurri Sauce

Recipe courtesy of Emeril Lagasse

Marinara Sauce

Recipe courtesy of Laura Vitale

Bearnaise Sauce

Recipe courtesy of Tyler Florence

On TV

So Much Pretty Food Here