Recipes

A creamy aioli-style dipping sauce blending Creole mustard, roasted poblano, garlic, and lemon, finished with olive oil — great with fried appetizers.

A rich, nutty mole sauce made from roasted poblanos, pumpkin seeds, pistachios, pine nuts, tamarind, and cane syrup — yields 2 to 2.5 cups.

Emeril's piri piri — a Portuguese-inspired hot olive oil sauce with jalapeños, poblanos, and garlic, pureed smooth. Must age 1 week before serving.