by kirra » Sun Jul 27, 2008 11:44 am
Red (or Yellow) Pepper Oil
You can use this oil to decorate (and add flavor to) almost any strong-flavored dish you like, especially meat, poultry, or meaty fish like salmon. Pepper oil will keep for up to a week, covered and refrigerated.
Ingredients:
1 red or yellow bell pepper
6 tablespoons olive oil
Preparation:
Put the pepper through a juicer, then put the juice in a deep, heavy bottomed saucepan over medium-high heat. Boil the juice until it reduces to the thickness of a glaze, about 20 minutes.
Add the oil and use an immersion or standard blender to combine until the sauce is emulsified. Use immediately, or cover and refrigerate for up to 2 weeks. Makes 1/4 cup.
[b][size=150]Red (or Yellow) Pepper Oil [/size][/b]
You can use this oil to decorate (and add flavor to) almost any strong-flavored dish you like, especially meat, poultry, or meaty fish like salmon. Pepper oil will keep for up to a week, covered and refrigerated.
[b]Ingredients:[/b]
1 red or yellow bell pepper
6 tablespoons olive oil
[b]Preparation:[/b]
Put the pepper through a juicer, then put the juice in a deep, heavy bottomed saucepan over medium-high heat. Boil the juice until it reduces to the thickness of a glaze, about 20 minutes.
Add the oil and use an immersion or standard blender to combine until the sauce is emulsified. Use immediately, or cover and refrigerate for up to 2 weeks. Makes 1/4 cup.