Emerils Homemade Pepper Sauce Recipes
EMERIL'S HOMEMADE PEPPER SAUCE
Taken from Emeril Lagasse's book - "Every Day's a Party"; posted for ZWT 5. Taken from the recipe intro - "The oils in the flesh and seeds of the peppers are quite volatile. You should wear rubber gloves when handling them, being careful not to touch your face or eyes while working with the peppers." **Refrigeration / 'aging' time is NOT included in prep or cooking time.
Provided by alligirl
Categories Sauces
Time 30m
Yield 16 1 oz. servings, 16 serving(s)
Number Of Ingredients 5
Steps:
- Remove the stems from the peppers, cut them lengthwise in half, and remove the seeds.
- Cut crosswise into 1/2-inch-thick slices.
- Put the peppers, vinegar, water, and salt in a medium-size nonreactive saucepan over medium-high heat.
- Bring to a boil, reduce the heat to medium, and simmer for 20 minutes. Remove from the heat and let steep until completely cool.
- Pour the mixture into a food processor or blender and process until smooth.
- Strain through a fine-mesh strainer, pour into sterilized bottles, and secure with airtight lids.
- Refrigerate and let age for at least 2 weeks before using.
- **Note - The sauce can be stored in the refrigerator for up to 6 months.
EMERIL'S HOMEMADE BARBECUE SAUCE
Provided by Food Network
Yield About 2 cups
Number Of Ingredients 9
Steps:
- In a saucepan saute onion and peppers in vegetable oil for 2 to 3 minutes, until softened. Add garlic, water, ketchup, brown sugar and Worcestershire sauce and stir well to combine. Cover and simmer 10 to 15 minutes, just until flavors are melded.
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