Emeril Lagasse’s new cookbook Essential Emeril is now available for pre-order!

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  • Yield: About 1 1/2 cups


  • 1 1/2 cups olive oil
  • 4 jalapeÒo peppers, chopped
  • 2 Poblano peppers, chopped
  • 1 tablespoon crushed red pepper
  • 1 tablespoon salt and 1/2 tablespoon black pepper
  • 1 tablespoon chopped garlic


  • In a small saucepan combine all ingredients except garlic, and simmer 3 minutes. Remove from heat and add garlic, stirring as sauce cools. Pour through a funnel into a clean bottle and store, refrigerated, for up to 3 weeks.