Recipe by alligirl
This recipe is taken from Emeril Lagasse's book - 'From Emeril's Kitchen'. The preface to the recipe states "This spicy Portuguese sauce is an awesome addition to any dish. Serve it as a condiment for seasoning soups or other pasta dishes to totally kick them up." The Portuguese had a huge influence on African cooking. Posted for ZWT. *Cooking time includes storage/wait time in fridge.*
Top Review by Elaniemay
My DH LOVES this stuff! We waited the 7 days before trying it and he says it keeps getting better. I did not strain it after pureeing, I tried but it looked mostly like oil. Made for ZWT8.
- 3⁄4 cup olive oil
- 2 jalapeno peppers, coarsely chopped, including stems and seeds
- 1 poblano pepper, coarsely chopped, including stems and seeds
- 1 1⁄2 teaspoons red pepper flakes
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon fresh ground black pepper
- 1 1⁄2 teaspoons garlic, minced
Directions See How It's Made
- Combine all of the ingredients except the garlic in a medium heavy saucepan and cook, stirring, over high heat for 4 minutes.
- Add the garlic, remove from the heat, and let cool to room temperature.
- Pour into a food processor or blender and pulse until smooth.
- Strain through a fine-mesh strainer.
- Refrigerate in an airtight container for 7 days before using.