Recipes Piri Piri Sauce Be the first to rate & review! A recipe from Emeril Lagasse, from the 2007 Classic in Aspen.Plus: Pasta Recipes and Tips By Emeril Lagasse Emeril Lagasse Instagram Emeril John Lagassé III is an American celebrity chef, restaurateur, television personality, and cookbook author. Also, he won the National Best Recipe award in 2003 for his "Turkey and Hot Sausage Chili."Johnson and Wales University awarded him an honorary doctorate after he graduated from the institution. As he honed his skills and learned the art of classical French cuisine in Paris and Lyon, France, Lagasse broadened his culinary horizons. After returning to the US, Lagasse worked in fine restaurants in New York, Boston, and Philadelphia.His culinary skills have earned him awards and accolades. GQ magazine named him "Chef of the Year" in 1998. In 1999, People magazine named him one of the "25 Most Intriguing People of the Year." In 2004, Restaurants & Institutions magazine named him "Executive of the Year." Wine Spectator honored him in 2005 with its "Distinguished Service Award." Nation's Restaurant News inducted him into the MenuMasters Hall of Fame in 2006. New Orleans City Business named him "Restaurateur of the Year" in 2007. Food Network's South Beach Wine & Food Festival gave him a lifetime achievement award in 2009. The Smithsonian's 2012 exhibit "Food: Transforming the American Table 1950-2000" featured Lagasse's contributions to the culinary industry.Lagasse's restaurant company, Emeril's Homebase, is located in New Orleans and consists of a restaurant, a test kitchen for cookbook and recipe development, and a boutique shop for his signature products. Food & Wine's Editorial Guidelines Updated on December 1, 2015 Print Rate It Share Share Tweet Pin Email Yield: 1 cup Ingredients 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 Directions 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. 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. Rate it Print