Recipes and Links

Delizia Roasted Red Pepper & Caramelized Balsamic Onion "Jam"

This condiment is both savory and spicy if you add the optional Flying Olive Cayenne Red Chili Olive Oil. However, it's not designed to be over the top. Its function is to accentuate or elevate the flavors in your foods.

Makes about 1 cup of savory onion-pepper "jam"

Ingredients:

1 large yellow onion thinly sliced (about one cup, packed)

1 jar roasted red peppers drained, and finely chopped

2 Tbsp Flying Olive Fig Balsamic Vinegar

2 Tbsp + 2 Tbsp Flying Olive Single Varietal Extra Virgin Olive Oil

1 Tbsp (+/- to taste) Flying Olive Cayenne Olive Oil

1 tsp fresh thyme leaves

1 tsp sea salt or kosher salt - to taste

Freshly ground pepper to taste

Directions:

In a heavy bottomed sauté pan (cast iron if available) heat 2 Tbsp of Flying Olive Single Varietal Extra Virgin Olive Oil over medium heat. Add the onion and season with salt. Slowly cook down the onions until they become caramelized. This will take about 20 minutes with constant stirring. The goal here is to coax out the sweet, complex flavor of golden caramelized onions without actually burning them, as charring them will create bitterness.

During the last five minutes of cooking, add the chopped peppers, Flying Olive Fig Balsamic, ground black pepper, and thyme. Increase heat to medium and continue stirring and cooking to reduce the balsamic. Add the still hot mixture to the bowl of a food processor or blender along with 1 Tbsp (if desired) of Flying Olive Cayenne Red Chili Olive Oil, and 1 Tbsp Flying Olive Single Varietal Extra Virgin Olive Oil. Process to desired consistency - I like a smooth paste. Adjust seasoning with additional salt and pepper if desired.

Spoon into 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.

From Delizia Foods