Recently in Condiment Category

Ingredients

1 bell pepper

1 jalapeno pepper

1 small onion, chopped

1 clove garlic, minced

some chopped almonds

Instructions

1. deseed, broil and peel the peppers
2. roughly chop all peppers, set aside
3. sautee onion until soft and slightly brown
4. Add garlic, fry for a few seconds until fragrent
5. add in peppers and a bit of water, bring to simmer
6. cover and simmer 3-5 min, add in almonds

Emeril's Essence Creole Seasoning (also referred to as Bayou Blast):

• 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

Combine all ingredients thoroughly.

Yield: 2/3 cup
Lagasse, Emeril and Jessie Tirsch. New New Orleans Cooking, published by William and Morrow, 1993. (source)