Total Time
168hrs 30mins
Prep 30 mins
Cook 168 hrs

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.*

Ingredients Nutrition


  1. Combine all of the ingredients except the garlic in a medium heavy saucepan and cook, stirring, over high heat for 4 minutes.
  2. Add the garlic, remove from the heat, and let cool to room temperature.
  3. Pour into a food processor or blender and pulse until smooth.
  4. Strain through a fine-mesh strainer.
  5. Refrigerate in an airtight container for 7 days before using.


Most Helpful

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.

Elaniemay July 30, 2012

This is some SPICY stuff! I am a big fan of bold flavors though so was happy. I elected to skip straining so my sauce was slightly chunky (and green). I brushed the sauce lightly on pork and veggie kabobs and then grilled on a contact grill. served additional sauce for dipping. Thank you for sharing the recipe!

Susie D July 30, 2012

Mmmm mmmmm...the 7 day marinating time is well worth the wait! Once the marinade sat for the 7 days, I marinated boneless, skinless chicken breasts in it. I grilled the chicken breasts and served it alongside a salad and bread. It was sooooo good! Spicy but not too spicy. My whole family enjoyed it. Made for the Pick A Pepper Challenge of Spain for ZWT8. Thanks!

LifeIsGood July 30, 2012

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a