An Epic Condiment...
October 19, 2016
Forget the Italian sausage bagel dog in the bottom picture, and let's just focus on the red jewel-toned condiment at the top. This is caramelized onion and roasted red pepper jam. And as jams go, it's chunky, spreadable, and concentrated. However, this is where the similarities stop. This is a savory jam, or condiment, if that definition speaks to your culinary comfort level.
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. Now focus on that Italian sausage bagel dog - just as ordinary as can be until we slather it in the onion-pepper condiment, right? Yes! 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.
Rachel's Caramelized Onion & Roasted Red Pepper Jam
1 large yellow onion thinly sliced (about a cup packed)
1 large red pepper - roasted, seeded, peeled, and finely chopped
2 tablespoons + 2 tablespoons UP Certified Oro Bailen Arebequina
1 tablespoon (+/- to taste) Cayenne (Fused) Agrumato 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 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 Cayenne (Fused) Olive Oil, along with two additional tablespoons of Oro Bailen Arbequina. 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 savory jam
