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

For more information about the book and to pre-order your copy today click here.


Roasted Chili Sauce

  • Yield: About 1 1/2 cups


  • 3 Poblano peppers, roasted and peeled
  • 3/4 cup chopped onion
  • Corn cobs, from previous recipe
  • 3/4 cup cream
  • Salt and pepper


  • In a saucepan combine all ingredients with 1/2 cup water, bring to a boil, reduce heat and simmer 8 minutes. Remove corn cobs, transfer to a blender and puree. Adjust seasoning with salt and pepper.