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Red Bell Pepper Oil

Red Bell Pepper Oil

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August 8, 2024 by Kimberly

Feel the warmth and zest of Mediterranean cuisine with this aromatic red pepper oil. Perfect for drizzling on salads, pastas, or grilled veggies, it’s pure culinary bliss!

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TOTAL TIME

70 min

SERVES

1 cup / 250 ml

DIET

vegan

EVERY RECIPE DESERVES

A Little Love Letter

Ready to spice up your kitchen game? This aromatic red pepper oil is your new go-to for adding a touch of Mediterranean magic to any dish. This infused oil is bursting with flavor, perfect for drizzling over your favorite salads, pastas, or even grilled veggies. Trust me, once you try this, you’ll be hooked on its zesty and rich taste. Plus, it’s super easy to make at home!

This vibrant red pepper oil is incredibly versatile. Drizzle it over fresh greens for a flavorful salad dressing, or toss it with pasta for an instant gourmet touch. It’s also fantastic for marinating meats or veggies before grilling, adding a delicious depth of flavor. Try brushing it over warm, crusty bread for a simple yet sensational appetizer. No matter how you use it, this oil elevates every meal to new heights. I like to serve it with these Turkish Beef Manti in Yogurt Sauce.

Keep it in a clean oil bottle or jar, and store it in a cool, dark place. It should stay fresh for up to 1-2 weeks.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

Kimberly the Zett Signature

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Red Bell Pepper Oil
Red Bell Pepper Oil
Red Bell Pepper Oil
Red Bell Pepper Oil

LET’S MAKE A PIECE OF HAPPINESS

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Red Bell Pepper Oil

Red Bell Pepper Oil

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  • Author: Kimberly
  • Total Time: 70 min
  • Yield: 1 cup / 250 ml 1x
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Description

RECOMMENDED EQUIPMENT

  • blender
  • medium-sized saucepan
  • whisk
  • a bowl which the medium saucepan fits into
  • 2 medium-sized bowls
  • 2 fine sieves
  • oil bottle
  • ice cubes
  • coffee filter

Ingredients

Units
  • 1 red bell pepper
  • 250 milliliters cold-pressed rapeseed oil

Instructions

  1. Chop the bell pepper in coarse pieces and remove all seeds. Put the bell pepper pieces into the blender. Pour in the oil. Blend on the highest setting until it becomes a thick consistency and no pieces of bell pepper are longer visible.
  2. Pour the mixture from the blender into a medium-sized pot and heat it over medium heat, constantly stirring, to a temperature of about 102°-103°C (215°-217°F). Then, let the oil simmer with the lid partially on for the next 35 minutes. Stir only occasionally, making sure the temperature remains steady and nothing gets burned. The cooking time is essential for all the water to evaporate. You’ll know all the water has evaporated when the oil in the pot barely bubbles anymore – so if it’s still bubbling vigorously, keep it simmering.
  3. At the end of the cooking process, prepare a bowl large enough to fit the medium-sized pot, filled with cold water and a handful of ice cubes. Also, hang a fine mesh sieve strainer over a medium-sized bowl.
  4. Now, place the pot in the ice water and stir to stop the cooking process. Once the oil is almost cold, remove the pot from the water and pour the oil into the first fine mesh sieve to catch the coarse particle.
  5. Then, pour the oil into the second fine mesh sieve, which you before equipped with a coffee filter, to catch the remaining finer particles.
  6. Allow the oil to drip through for about 30 minutes or maybe more depending on how many remaining particles are in the coffee filter. Once all the oil has passed through the coffee filter, transfer the collected amount of oil into an oil bottle. Store in the refrigerator for up to 1-2 weeks.
  • Prep Time: 5 min
  • Passive Time: 30 min
  • Cook Time: 35 min

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Der Beitrag Red Bell Pepper Oil erschien zuerst auf Kimberly Zett.

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