3 tablespoons OLIVE & VINE extra virgin olive oil, divided
1 large yellow onion thinly sliced (about one cup, packed)
1 - 7 oz. jar roasted red peppers, drained and finely chopped
2 tablespoons OLIVE & VINE Fresh Fig balsamic vinegar
1 teaspoon fresh thyme leaves
freshly ground black pepper to taste
1 tablespoon OLIVE & VINE Baklouti Chili Pepper fused olive oil1 teaspoon sea salt
In a heavy bottomed saute pan (cast iron if available), heat 2 tablespoons of extra virgin olive oil over medium heat. Add the onion and season with salt. Reduce the heat and 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 without charring them which will create bitterness.
During the last five minutes of cooking, add the red peppers, Fresh Fig balsamic, ground black pepper and thyme. Increase heat to medium and continue stirring and cooking to reduce the balsamic vinegar. Add the still hot mixture to the bowl of a food processor or blender along with one tablespoon of Baklouti Chili Pepper olive oil and one tablespoon extra virgin olive oil. Process to the desired consistency - I 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 - in other words just about everything!
Can be stored in a sealed jar, chilled for up to a week.
Makes about 1 cup.