Recipe courtesy of Cheryl Smith

Pimento Infused Oil

  • Yield: 2 1/2 cups
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1/2 cup pimento berries

2 cups peanut oil

2 bay leaves

1 Scotch Bonnet pepper, whole


  1. 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.
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