Piri Piri Sauce

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.*

• Ready In: 168 hrs 30 mins
• Serves: 6
• Yields: 3/4 cup

Ingredients

• 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

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.