Best 5 Emerils Homemade Pepper Sauce Recipes

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Indulge your taste buds in a fiery adventure with Emeril's Homemade Pepper Sauce, a tantalizing condiment that will elevate your culinary creations to new heights of flavor. This zesty sauce is a harmonious blend of spicy peppers, zesty citrus, and aromatic herbs, offering a perfect balance of heat, acidity, and savoriness.

Whether you're a seasoned hot sauce aficionado or just looking to add a kick to your favorite dishes, Emeril's Homemade Pepper Sauce is a versatile condiment that will satisfy your craving for spice. It's perfect for adding a spicy kick to tacos, burritos, wings, and sandwiches. It also shines as a marinade for grilled meats and roasted vegetables, infusing them with a smoky and flavorful char.

This article includes not only the classic Emeril's Pepper Sauce recipe, but also variations to suit different taste preferences. For those who prefer a milder heat, the Roasted Poblano Pepper Sauce offers a smoky and flavorful alternative. Those seeking an extra kick can try the Habanero Pepper Sauce, which delivers an intense heat that is sure to set your taste buds ablaze.

For those with a taste for adventure, the Scotch Bonnet Pepper Sauce is an exceptional choice, offering a unique fruity flavor with an intense heat that lingers on the palate. And if you're looking for a versatile sauce that can be used as a marinade, dipping sauce, or condiment, the Red Pepper Sauce is an excellent option, providing a medium heat level and a smoky, roasted flavor.

No matter your spice preference, Emeril's Homemade Pepper Sauces are sure to satisfy your craving for heat and flavor. Get ready to embark on a culinary journey that will tantalize your taste buds and leave you craving more.

Here are our top 5 tried and tested recipes!

EMERIL'S HOMEMADE PEPPER SAUCE



Emeril's Homemade Pepper Sauce image

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

6 large red anaheim chilies (about 12 ounces)
4 serrano peppers (about 1/2 ounce)
2 1/4 cups distilled white vinegar
1 cup water
1 tablespoon salt

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



Emeril's Homemade Barbecue Sauce image

Provided by Food Network

Yield About 2 cups

Number Of Ingredients 9

1 onion, minced
2 to 3 jalapeno peppers, minced
3 tablespoons vegetable oil
2 garlic cloves, minced
1 cup water
2 cups ketchup
2 cups brown sugar
2 tablespoons Worcestershire sauce
Salt and black pepper

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.

SPAGHETTI AND MEATBALLS



Spaghetti and Meatballs image

Provided by Emeril Lagasse

Categories     main-dish

Time 2h25m

Yield about 16 large meatballs, serving 4 to 6

Number Of Ingredients 37

10 cups Simple Tomato Sauce for Pasta, recipe follows, or store-bought pasta sauce
1 large egg
1 pound lean ground beef
1/2 cup chopped yellow onions
1 1/2 teaspoons minced garlic
1 tablespoon chopped fresh parsley leaves
1 teaspoon freshly chopped basil leaves
1 teaspoon freshly chopped oregano leaves
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon Emeril's Original Essence, recipe follows
1/2 cup finely grated Parmigiano-Reggiano
1 pound spaghetti, cooked al dente according to package directions
Salt, for seasoning cooking water
1 tablespoon extra-virgin olive oil
2 tablespoons olive oil
1 1/2 cups chopped yellow onions (1 medium)
2 teaspoons minced garlic (2 cloves garlic)
3/4 teaspoon kosher salt
1/2 teaspoon crushed red pepper
1/2 teaspoon dried oregano
1/4 teaspoon ground black pepper
2 (28-ounce) cans whole peeled tomatoes
2 (15-ounce) cans tomato sauce
3 tablespoons tomato paste
2 cups water
1 teaspoon sugar
1 (3-inch piece) Parmesan rind
1 tablespoon chopped fresh basil leaves
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Steps:

  • Place the Basic Red Sauce in a large pot. Bring to a simmer over medium-high heat, stirring occasionally. Place all the remaining meatball ingredients in a large mixing bowl. Stir well with a wooden spoon to combine, then form the meat into balls by rolling about 2 tablespoons of meat between your hands. Place meatballs on a plate as they are formed. (Hint: if your hands are slightly damp, the meatballs will roll more easily and will not stick to your hands!) When all the meatballs are formed, gently place the balls into the sauce 1 at a time using a long handled spoon. Be careful - bubbling sauce splatters! Simmer the sauce uncovered, and allow the meatballs to sit undisturbed for 10 minutes before stirring. Stir the meatballs into the sauce when they rise to the top.
  • Simmer for an additional 20 minutes, stirring occasionally to prevent the sauce from sticking to the bottom of the pan.
  • While sauce is simmering, cook the spaghetti in boiling salted water until al dente. Strain and toss with the olive oil. Keep warm until ready to serve.
  • Heat the olive oil in a 5-quart pot over medium heat. Add the onions, garlic, salt, crushed red pepper, oregano and black pepper, and cook, stirring, until soft, about 5 minutes. Place the tomatoes in a large bowl and squeeze to break into small pieces. Add the tomatoes, tomato sauce, tomato paste, water, and sugar to the pot with the onions, and stir well. Add the Parmesan rind. Bring to a simmer over medium-high heat. Lower the heat to medium-low, and simmer uncovered for 45 minutes, stirring occasionally with a long-handled wooden spoon, until flavors have come together and sauce is thickened. Stir in the basil and let sit for 10 minutes before using.
  • Remove from the heat, and use as needed. You can store this sauce in an airtight container in the refrigerator for up to 4 days, or freeze it for up to 3 months.
  • Combine all ingredients thoroughly.

SAUSAGE STUFFED BELL PEPPERS



Sausage Stuffed Bell Peppers image

Provided by Emeril Lagasse

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 22

4 medium green bell peppers
8 ounces ground pork sausage
1 1/2 cups chopped onions
1/2 cup chopped celery
2 teaspoons minced garlic
1 1/2 cups cooked long-grain rice
1/2 teaspoon salt, plus more for seasoning
1/4 teaspoon freshly ground black pepper, plus more for seasoning
1/2 teaspoon Essence, plus more for seasoning, recipe follows
1/4 cup chopped green onions, green part only
1 tablespoon chopped parsley leaves
2 tablespoons fine dry bread crumbs
2 tablespoons grated Parmesan
4 teaspoons unsalted butter
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Steps:

  • Preheat the oven to 400 degrees F.
  • Cut off the top quarter of each bell pepper and reserve. Scoop the seeds and veins out from the inside of each pepper and discard. Set bell pepper shells aside. Remove and discard the stems from each bell pepper top. Dice enough of the bell pepper tops to make 1/2 cup. Set aside.
  • In a large skillet, over medium-high heat, crumble and brown the sausage until cooked through, about 4 minutes. Add the onions, 1/2 cup diced bell pepper, and the celery. Saute for 4 minutes, or until the vegetables are soft. Add the garlic and cook, stirring, for 1 minute. Add the rice and mix well. Season with salt, pepper and Essence. Cook for about 1 minute. Remove from the heat and stir in the green onions and parsley. Season the insides of the bell pepper shells with salt and pepper, to taste. Spoon the rice mixture into the bell peppers.
  • In a small bowl, combine the bread crumbs and cheese. Season with a pinch of Essence and mix well. Sprinkle the crust over each pepper. Top each crust with 1 teaspoon of butter and place the peppers into an 8-inch baking dish or pan. Add just enough water to cover the bottom, about 1/3 cup. Bake for 25 to 30 minutes, or until the tops are crusty and brown and warmed through. Serve hot.
  • Combine all ingredients thoroughly.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, Published by William and Morrow, 1993.

EMERIL'S HOMEMADE WORCESTERSHIRE SAUCE



Emeril's Homemade Worcestershire Sauce image

Use Emeril's homemade Worcestershire sauce in his Beef Tenderloin With Fresh Horseradish And Black-Pepper Crust recipe -- both have been adapted from "Emeril's Creole Christmas," written by Emeril Lagasse and Marcelle Bienvenu.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Yield Makes 3 pints

Number Of Ingredients 13

2 tablespoons olive oil
6 cups chopped onions
4 jalapenos with stems and seeds, chopped
2 tablespoons minced garlic
2 teaspoons freshly ground black pepper
4 (2-ounce) cans anchovy fillets
1/2 teaspoon cloves
2 tablespoons coarse salt
2 medium lemons, peeled and pith removed
4 cups dark corn syrup
2 cups Steen's 100 percent Pure Cane Syrup
8 cups distilled white vinegar
3/4 pound fresh horseradish, peeled and grated (about 3 cups)

Steps:

  • In a large heavy stockpot set over high heat, combine oil, onions, and jalapenos. Cook, stirring, until vegetables are soft, 2 to 3 minutes. Add garlic, pepper, anchovies, cloves, salt, lemons, corn syrup, cane syrup, vinegar, 4 cups water, and horseradish; bring to a boil.
  • Reduce heat to medium-low and simmer, stirring occasionally, until mixture barely coats a wooden spoon, about 6 hours. Strain through a fine mesh strainer and let cool to room temperature. Use immediately or keep refrigerated indefinitely.
  • To store sauce at room temperature for future use, place 3 clean pint jars right side up on a rack in a boiling-water canner. Fill the canner and jars with hot water, about 1 inch above the tops of jars. Boil jars over high heat for 10 minutes. Remove and drain hot sterilized jars one at a time, reserving hot water for processing filled jars. Place jars on a wire rack set over a rimmed baking sheet.
  • In a large saucepan filled with water, bring to a boil over high heat and reduce to a simmer, add clean lids and lid rings. Simmer for 10 minutes; do not boil, as this may cause problems in sealing jars. Drain lids and rings; set aside.
  • Ladle Worcestershire sauce into a jar up to the fill line. Repeat process with remaining jars. Put lids and rings on jars and tighten; do not over-tighten.
  • Reheat water in the canner until it reaches at least 180 degrees, within 10 minutes of filling the jars. Place filled jars into the canner one at a time, using a jar lifter that is securely positioned below the neck of the jar. Keep jars upright at all times.
  • Add more boiling water, if needed, so that water covers jars by at least 1 inch. Increase heat to high and cover. Once water begins boiling, heat jars for 5 minutes. Turn off heat and gently transfer jars to a wire rack set over a rimmed baking sheet and invert, spacing each jar at least 1 inch apart. Avoid placing jars on a cold surface or near a cold draft.
  • Let jars sit undisturbed until fully cooled, 12 to 24 hours. Do not tighten ring bands on the lids or push down on the center of the flat metal lid until jar has cooled completely.
  • Once jars have cooled completely, test to make sure each jar is completely sealed. Press down on the middle of the lid with a finger. If lid springs up when finger is released, the jar is unsealed. Store sealed jars in a cool place for at least 2 weeks. If any of the jars are unsealed, store in the refrigerator and use within several days. Always refrigerate sauce after opening.

Tips:

  • Use fresh ingredients: The fresher the ingredients, the better the pepper sauce will taste. This is especially true for the peppers and tomatoes.
  • Roast the peppers before blending: Roasting the peppers brings out their natural sweetness and flavor. You can roast them in the oven or on the grill.
  • Use a variety of peppers: Different peppers have different flavors and heat levels. Experiment with different combinations to find the perfect balance for your taste.
  • Don't overcook the sauce: Overcooking the sauce can make it bitter. Simmer it for just long enough to allow the flavors to meld.
  • Season the sauce to taste: Add salt, pepper, and other seasonings to taste. You may also want to add a bit of sugar to balance out the heat of the peppers.

Conclusion:

Emeril's Homemade Pepper Sauce is a delicious and versatile condiment that can be used on a variety of dishes. It's perfect for adding a kick of flavor to tacos, burritos, grilled meats, and even pizza. With a few simple ingredients and a little bit of time, you can easily make this delicious pepper sauce at home.

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