Spiced 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 Tbs. + 2 Tbs. Ultra Premium Extra Virgin Olive Oil
• 1 Tbs. (+/- to taste) Cayenne Pepper Fused Olive Oil
• 1 teaspoon sea salt or kosher salt to taste
• fresh ground pepper to taste 

In a heavy-bottomed sauté pan (cast iron if available) heat 2 tablespoons of extra virgin olive oil over medium heat. Add the onion and season with salt. Sweat the onions down gently until they 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 and 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) Cayenne Pepper Fused Olive Oil along with two additional tablespoons of extra virgin 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, or with roasted potatoes. Can be stored in a sealed jar, chilled for up to a week.  

 

Makes about 1 cup of savory jam.