Red (or Yellow) Pepper Oil

[kirra]

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.