| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Condiments | 1 | Servings | |
INGREDIENTS
| 1 1/2 | c | Olive oil |
| 4 | Fresh jalapeno peppers; finely chopped, stems and seeds | |
| 2 | Fresh poblano peppers; finely chopped, stems and seeds | |
| 1 | tb | Crushed red pepper |
| 1 | ts | Salt |
| 1 | ts | Freshly-ground black pepper |
| 1 | tb | Minced garlic |
| 1 | tb | Finely-chopped fresh cilantro |
| 1 | tb | Kosher salt |
INSTRUCTIONS
In a saucepan, combine the olive oil, peppers, crushed red pepper, salt, and black pepper. Bring the liquid up to a boil and reduce the heat. Simmer the sauce for 4 minutes and remove from the heat. Stir in the garlic. With a hand held mixer, puree the sauce until smooth. At this point, allow the sauce to sit for 1 week under refrigeration before serving. Stir in the cilantro and kosher salt. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A63 broadcast 10-20-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 11-08-1997 Recipe by: Emeril Lagasse
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