- 1/2 cup pimento berries
- 2 cups peanut oil
- 2 bay leaves
- 1 Scotch Bonnet pepper, whole
In dry skillet, heat pimentos until they start to release their aroma. Then put into a spice mill and roughly chop. Then put chopped pimentos and oil into a saucepan and bring to a sizzle and turn off. Add bay leaves and Scotch Bonnet pepper and allow to cool. Put into a glass jar.