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 Lagassé is an American celebrity chef, restaurateur, television personality, and cookbook author. He has an eponymous restaurant, a test kitchen for cookbook and recipe development, and a boutique shop for his signature products in New Orleans. 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