| 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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