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.
15 EASY WAYS TO USE ANAHEIM PEPPERS
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a delicious recipe in 30 minutes or less!
Nutrition Facts :
ORANGE ANAHEIM PEPPER SAUCE
Make and share this Orange Anaheim Pepper Sauce recipe from Food.com.
Provided by Miss V
Categories Sauces
Time 20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Place juice in a small non reactive pot with the zest, wine and vinegar. Reduce over high heat until syrupy, about 10 minutes. Off the heat, add the white pepper and cream and whisk to combine. Return to a medium flame and whisk in butter a piece at a time until all is incorporated. Sprinkle in salt and pepper, adding more if desired. Makes 1 1/3 Celsius sauce.
Nutrition Facts : Calories 319.2, Fat 31.7, SaturatedFat 20.1, Cholesterol 84.6, Sodium 317.9, Carbohydrate 7.5, Fiber 1.2, Sugar 5.6, Protein 1.1
WASABI CRUST BAKED SALMON FILLET W/ ORANGE ANAHEIM PEPPER SAUCE
Make and share this Wasabi Crust Baked Salmon Fillet W/ Orange Anaheim Pepper Sauce recipe from Food.com.
Provided by Miss V
Categories Creole
Time 22m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees.
- Mix wasabi with water to form a paste. Let it rest for 20 minutes. Place all ingredients except salmon, butter in a small bowl and combine with your hands to make a moist mixture.
- Put several tablespoons of water in a baking sheet to prevent sticking (you want a film of water in the pan) and lay the fillets on it. Pat mixture on top of each fillet to about 1/4 inch thickness. Dot with the butter and bake for 6-7 minutes. Center of fish should be slightly undercooked.
- Servie with Orange Anaheim Pepper Sauce (recipe on file here) or salsa flavored with oranges for a lighter version).
Nutrition Facts : Calories 593.5, Fat 22.1, SaturatedFat 4.8, Cholesterol 153.9, Sodium 620.6, Carbohydrate 25.4, Fiber 1.6, Sugar 5.2, Protein 69.5
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