On Tap Oil & Vinegar Recipe Detail

Caramelized Onion & Roasted Red Pepper Jam

Ingredients:

• 1 large yellow onion, thinly sliced (about 1 cup packed)
• 1 large red pepper, roasted, seeded, peeled, and finely chopped
• 4 Tbsp Extra Virgin Olive Oil, divided
• 1 Tbsp Cayenne Olive Oil (or to taste)
• 1 tsp sea salt or kosher salt, to taste
• fresh ground pepper, to taste

Directions:

In a heavy bottomed sauté pan (or cast iron pan) heat 2 Tbsp Extra Virgin Olive Oil over medium heat. Add onion and season with salt. Sweat onions down gently until they slowly become caramelized, stirring constantly, about 20 minutes. This will bring out sweet, complex flavor of golden caramelized onions without charring (which will create bitterness).

During last five minutes of cooking, add chopped peppers and ground black pepper. Continue stirring and cooking. Add hot pepper-onion mixture, 1 Tbsp Cayenne Olive Oil, and 2 Tbsp Extra Virigin Olive Oil to food processor. Process to desired consistency, or smooth paste. Adjust seasoning with additional salt and pepper if desired.

Spoon into jar and allow to cool. Serve with vegetable crudites, crackers, pork, chicken, sausages, as a replacement for Sriracha or Ketchup, with fries, over eggs, or with roasted potatoes.

Can be stored in a sealed jar, chilled for up to a week.