Pimento Infused Oil Recipes

Steps:

• Heat oil in a medium saucepan over moderate heat. Cook shallots and mushrooms until golden. Add garlic and tomato paste and saute. Add wine, turn heat to high, and reduce by half. Add brown stock and reduce again by a quarter. Whisk in pimento puree. Break butter into small pieces and whisk into sauce until smooth. Adjust seasonings and strain through a fine sieve. Serve warm with lamb.

Steps:

• In a small saucepan heat all the ingredients except Olives, bring to a simmer, lower heat and continue to simmer for 5 minutes.
• Meanwhile put the oilives into a jar.
• While the marinade is still hot pour over the olives, close the jar, rotate a few times, place in the fridge for 48 hours.
• Flip the jar everytime you open the fridge.
• Serve, enjoy.

Steps:

• Combine ingredients in a saucepan over low heat. Gently warm mixture until it bubbles, then continue to cook until oil is very fragrant, another minute or two.
• Cool, then use a funnel to pour oil into a clean bottle or other container. Refrigerate and use within a month or so.

Steps:

• Clean the peppers (including the jalepenos) of all the seeds and white stuff.
• Cut the bell peppers into strips about 1" wide and 2" long.
• Slice the jalepenos in 1/2" slices across.
• Boil the bell peppers in water for about 5 minutes.
• Mix the oil, vinegar, sugar, salt, and water in a saucepan.
• Bring to a boil, and boil about 5 minutes.
• In the meantime, put drained sweet peppers, chopped garlic, and jalepenos in a sterilized glass jar (or two, depending on size!) Pour the vinegar/sugar mix over.
• Seal.
• Let sit in refrigerator at least two weeks before serving.
• This keeps well 4-6 weeks in fridge.
• Can be frozen though there is some deterioration of texture.