Piri Piri Sauce

A recipe from Emeril Lagasse, from the 2007 Classic in Aspen.

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  • Servings: About 1 cup

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  • 3/4 cup olive oil
  • 2 jalapeños, coarsely chopped
  • 1 poblano chile, coarsely chopped
  • 1 1/2 teaspoons crushed red pepper
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 1/2 teaspoons minced garlic

How to make this recipe

  1. In a heavy medium saucepan, combine all of the ingredients except the garlic. Cook over high heat for 4 minutes, stirring. Add the garlic and remove from the heat. Let cool to room temperature.

  2. Pour the mixture into a food processor or blender and pulse until smooth. Strain the sauce through a fine strainer. Scrape it into an airtight container and refrigerate for at least 1 week and up to 1 month. Bring to room temperature before using.

Contributed By Published January 2014

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