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Spicy Portuguese Sauce

  • Yield: About 2 1/2 cups


  • 2 tablespoons olive oil
  • 3/4 cup finely chopped yellow onions
  • 1 tablespoon minced garlic
  • 2 anchovy fillets, minced
  • 1/4 cup chopped pitted cured black olives, such as kalamata
  • 3/4 teaspoon crushed red pepper flakes
  • One 16-ounce can crushed tomatoes
  • 1 tablespoon tomato paste
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 2 tablespoons chopped fresh cilantro
  • Salt and freshly ground black pepper


  • Heat the olive oil in a saucepan over medium-high heat. Add the onions and garlic and cook, stirring, until soft, about 4 minutes. Add the anchovy fillets, olives, and crushed red pepper flakes and cook, stirring often, until the anchovies dissolve, about 2 minutes.
  • Add the tomatoes, tomato paste, and 1/4 cup water. Stir well. Simmer, uncovered, until the sauce has thickened, about 20 minutes.
  • Add the parsley and cilantro, and season with salt and pepper. Serve hot.