 |
Prep Time: 30 Minutes Cook Time: 10080 Minutes |
Ready In: 10110 Minutes Servings: 4 |
|
This recipe is taken from Emeril Lagasse's book - 'From Emeril's Kitchen'. The preface to the recipe states This spicy Portuguese sauce is an awesome addition to any dish. Serve it as a condiment for seasoning soups or other pasta dishes to totally kick them up. The Portuguese had a huge influence on African cooking. *Cooking time includes storage/wait time in fridge. Ingredients:
3/4 cup olive oil |
2 jalapeno peppers, coarsely chopped, including stems and seeds |
1 poblano pepper, coarsely chopped, including stems and seeds |
1 1/2 teaspoons red pepper flakes |
1/2 teaspoon salt |
1/4 teaspoon fresh ground black pepper |
1 1/2 teaspoons garlic, minced |
Directions:
1. Combine all of the ingredients except the garlic in a medium heavy saucepan and cook, stirring, over high heat for 4 minutes.
2. Add the garlic, remove from the heat, and let cool to room temperature.
3. Pour into a food processor or blender and pulse until smooth.
4. Strain through a fine-mesh strainer.
5. Refrigerate in an airtight container for 7 days before using.
|
|