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| Copyright Thomas Saaristo All Rights Reserved |
| Bell Pepper Oil |
| Ingredients 1 lb. bell peppers [red, green, yellow, or orange] 2 cups olive oil Method Halve the peppers, remove the stems and seeds, and chop coarsely. Combine the chopped peppers with the olive oil in a 2-quart saucepan. Cook the peppers over a low flame for about an hour, until they are soft. Let the peppers and oil cool and then pour into a blender. Blend for 30 seconds. Return the mixture to the pan and cook gently for15 to 20 minutes, until the bits of pepper separate from the oil. Do not overcook, or the oil will become compromised. Strain the oil through a chinois or several layers of cheesecloth. The oil will keep for months in the refrigerator. If it should cloud-over or solidify, simply bring to room temperature until the oil is clear. |