Re-posted from the Veronica Foods blog.
This condiment is both savoury and pungent with the addition of Red Cayenne Chili Fused 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. I promise if you take the time to make this exceedingly easy savory jam, you will elevate your ho-hum chicken breast, pork shop, baguette, and or eggs to new levels heretofore unknown.
- 1 large yellow onion thinly sliced (about a cup packed)
- 1 large red pepper – roasted, seeded, peeled, and finely chopped
- 2 tablespoons + 2 tablespoons Oro Bailen Arbequina Olive Oil
- 1 tablespoon (+/- to taste) Red Cayenne Chili Fused Olive Oil
- 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 Oro Bailen Arbequina Olive Oil over medium heat.
- Add the onion and season with salt.
- Sweat down the onions gently until the slowly become caramelized. This will take about 20 minutes with constant stirring. The goal here is to slowly bring out the sweet, complex flavor of golden caramelized onions without actually charring them. Charring them will create bitterness.
- During the last five minutes of cooking, add the chopped peppers, ground black pepper, and continue stirring and cooking.
- Add the hot pepper-onion mixture to the bowl of a food processor along with one tablespoon (if desired) of Red Cayenne Chili Fused Olive Oil , along with two additional tablespoons of Oro Bailen Arbequina Olive Oil. Process to desired consistency – or 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 savoury jam