“BAM” Emeril Lagasse
All cultures have some variety of pepper plants, of differing intensities, that they cultivate and use to add that “BAM” to their cooking. Archaeobiologist have discovered that ancient peoples were enjoying spicy food made with hot peppers even before they got around to inventing pottery.
Today I am going to share with you a recipe I wheedled out of my friend Dave Wilson. It is truly a delectable condiment that he has been preparing and sharing for years but has kept the recipe his own “Secret Sauce”. Dave has married the Italian long hots to the Mexican habaneros. This marriage is so intense and beautiful that it should be in the wedding section of the Sunday Times. Dave has developed this condiment to work as a stand alone appetizer over crackers and cheese or spooned over a crusty slice of bread. It also makes a sensational addition to fish, meat or poultry.
- 1/2 cup of EVOO
- 1 teaspoon of kosher salt
- 15 long hot peppers, seeded and cut into 2 inch pieces
- 15 cloves of garlic minced
- (1) 28 ounce can of petite diced tomatoes
- (1) 10 ounce can of Rotel hot diced tomatoes with Habaneros
- Add EVOO to a large frying pan
- Add the long hot peppers and stir until golden – do NOT brown
- Add the remaining ingredients and simmer for 30 to 40 minutes
I hope you have enjoyed reading this recipe as much as I have enjoyed bringing it to you. If you make it, drop me a line and let me know how you liked it and I will share your comments with Dave.
If you have a recipe you would like to share with me, please send an email to firstname.lastname@example.org.
Goodby for now, ❤️💕Bernadette