This condiment is both savory and pungent with the addition of Cayenne (Fused) Agrumato Olive Oil. However, it’s not designed to be over the top. Its function is to accentuate or elevate the food it’s served with. It will add some spice to your chicken breast, pork shop, baguette, and or eggs.
1 large yellow onion thinly sliced (about one cup, packed)
1 jar roasted red peppers drained, and finely chopped
2 tablespoons Aged Fig Balsamic
2 tablespoons + 2 tablespoons UP Certified Extra Virgin Olive Oil
1 tablespoon (+/- to taste) Cayenne (Fused) Agrumato Olive Oil
1 teaspoon fresh thyme leaves
1 teaspoon sea salt or kosher salt – to taste
fresh ground pepper to taste
In a heavy bottomed saute pan (cast iron if available) heat 2 tablespoons of Ultra Premium Extra Virgin Olive Oil over medium heat. Add the onion and season with salt. Slowly cook down the onions gently until the slowly become caramelized. This will take about 20 minutes with constant stirring. The goal here is to coax out the sweet, complex flavor of golden caramelized onions without actually burning them, as charring them will create bitterness.
During the last five minutes of cooking, add the chopped peppers, balsamic, ground black pepper, and thyme – increase heat to medium and continue stirring and cooking to reduce the balsamic. Add the still hot mixture to the bowl of a food processor or blender along with one tablespoon (if desired) of Cayenne (Fused) Olive Oil, and one tablespoons of UP Certified Extra Virgin Olive Oil. Process to desired consistency – I like a smooth paste. Adjust seasoning with additional salt and pepper if desired.
Spoon in to a jar and allow to cool. Serve with vegetable crudites, crackers, pork, chicken, sausages, as a replacement for Sriracha, or catsup, with fries, over eggs, with roasted potatoes – essentially, with everything.
Can be stored in a sealed jar, chilled for up to a week.
Makes about 1 cup of savory onion-pepper “jam”
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