Pimento oil

Method

1. Toast the paprika and pepperoncini in a pot on low heat until the mixture takes on a rust colour. 2. Add the vegetable oil, peeled and whole garlic, and salt to the pot. 3. Let the oil cook at 75°C for 1 hour. 4. Strain the oil twice through a fine mesh strainer to remove all sediment, leaving only the red oil. 5. Save the oil in a jar and refrigerate for later use.