Recipe - Piri-Piri

1 One half cup Extravirgin olive oil
4 Jalapeno chiles; roughly
chopped (stems; seeds and
all)
2 Poblano chiles; roughly
chopped (stems; seeds and
all)
1 tablespoon Crushed dried red chile
flakes
1 teaspoon Salt
8 Turns fresh ground black
pepper
3 Cloves minced garlic

This fiery PortugueseAfrican condiment came into my kitchen thanks to Chef
Emeril Lagasse of Emeril's and NOLA restaurants in New Orleans. He uses it
in several of his dishes, but it's very versatile ... experiment! It's hot,
but it kinda creeps up on you. I am now never without a jar of this at
hand.

Combine all of the ingredients except the garlic in a small saucepan and
cook over high heat for 4 minutes, stirring frequently (be VERY careful as
you do this). Remove from heat and stir in the garlic. Let the mixture cool
to room temperature, then place in a food processor and pulse sixteen
times.

Pour into a jar and let it sit for one week before using. The piripiri
will keep at room temperature for two months. Use as a marinade, a sizzling
sauce, an ingredient in a dish, or in place of regular oil for sauteing ...
there's lots of room for creativity. Experiment! Be creative!

Buy Chef Emeril's book _Emeril's New New Orleans Cooking_, published by
Random House, and see how he uses piripiri. In fact, you can order it
online by telnetting to books.com, so do yourself and your dinner guests a
favor and buy it!

Chuck Taggart \/ eamon@netcom.com \/

CHILEHEADS ARCHIVES

From the ChileHeads recipe list. Downloaded from Glen's MM Recipe
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