Yellow Bell Pepper Oil
April 9, 2024 by Kimberly
Unlock the vibrant taste of summer with this yellow bell pepper infused oil! Perfect for drizzling over salads or enhancing your favorite dishes. A kitchen must-have!
2 HOURS
ADVANCED
VEGAN
INT.
40 PER TSP
UMAMI
TANGY
REFRESHING
MICHELIN
OIL
ALL YEAR
ABOUT THE RECIPE
Dive into the essence of culinary creativity with this yellow Bell Pepper Infused Oil! This simple yet transformative recipe brings a splash of color and a burst of flavor to any dish, making it an indispensable addition to your kitchen repertoire. It’s a gourmet twist suitable for drizzling over salads, pastas, and even for giving your bread dips an upgrade.
How to serve:
Drizzle it over a crisp, green salad to add a hint of sweetness and depth, or blend it into homemade mayonnaise for a unique twist on a classic condiment. It’s also perfect for finishing off grilled vegetables or pizzas, adding a layer of flavor that’s both nuanced and refreshing. The possibilities are endless, and this oil guarantees to turn even the simplest of dishes into a gourmet experience.
How to store:
To preserve the fresh flavors of your Yellow Bell Pepper Infused Oil, store it in a cool, dark place. A glass bottle with a tight seal is ideal, ensuring your oil stays fresh for up to a month. This way, you always have a splash of summer ready at your fingertips!
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INGREDIENTS
FOR 350ml (1.5 CUPS)
YELLOW BELL PEPPER OIL
- 450g fresh yellow bell peppers (1 lbs)
- 350ml neutral cooking oil (1.5 cups)
ACTIVE: 3 min
PASSIVE: –
PREPARATIONS
Recommended Equipment
- blender
- medium-sized saucepan
- whisk
- a bowl into which the medium saucepan fits
- 2 medium-sized bowls
- fine sieve
- sealable container
- ice cubes
- coffee filter
- Wash the peppers and remove both the stem and the core.
ACTIVE: 60 min
PASSIVE: 60 min
COOKING
1. 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 40-45 minutes. Stir only occasionally, making sure the temperature remains steady. This long cooking time is essential for all the water to evaporate, allowing the perishable solids to settle at the bottom and the bright yellow oil to float on top. 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 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 no longer boiling and is almost cold, remove the pot from the water and pour the oil into the fine sieve to catch the coarse particles.
5. Then, rinse the strainer and dry it off well and hang it over the second medium-sized bowl. Press a coffee filter into the strainer and pour the captured oil into the coffee filter, so that the remaining perishable and coarser particles are caught.
6. Allow the oil to drip through for about 1 to 2 hours. Once all the oil has passed through the coffee filter, transfer the collected amount into a sealable container or directly into an oil bottle. Store in the refrigerator.
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