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Emeril's Piri-Piri Sauce

Source of Recipe

Emeril Lagasse


List of Ingredients

3/4 cup olive oil
2 fresh jalapenos, coarsely chopped, stems, seeds and all
1 fresh poblano, coarsely chopped, stems, seeds and all
1 1/2 teaspoons crushed red pepper
1/2 teaspoon salt
1/4 freshly ground black pepper
1 1/2 teaspoons minced garlic



Recipe

Combine all of the ingredients except the garlic in a medium, heavy saucepan over high heat. Cook, stirring, for 4 minutes. Add the garlic, remove from heat, and cool to room temperature. When the mixture is cool, pour into the bowl of a food processor or blender and pulse several times until smooth. Strain through a fine mesh strainer into a clean container, and refrigerate, tightly covered, for 7 days before using. (The Piri-Piri will keep tightly covered in the refrigerator for up to 1 month.)
Yield: 1 1/2 cups