| Yield: | 2 1/2 cups |
| Yield: | 2 1/2 cups |
Ingredients
- 1/2 cup pimento berries
- 2 cups peanut oil
- 2 bay leaves
- 1 Scotch Bonnet pepper, whole
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 20 servings |
| Calories | 193 |
| Total Fat | 22 g |
| Saturated Fat | 4 g |
| Carbohydrates | 1 g |
| Dietary Fiber | 0 g |
| Sugar | 0 g |
| Protein | 0 g |
| Cholesterol | 0 mg |
| Sodium | 0 mg |
| Serving Size | 1 of 20 servings |
| Calories | 193 |
| Total Fat | 22 g |
| Saturated Fat | 4 g |
| Carbohydrates | 1 g |
| Dietary Fiber | 0 g |
| Sugar | 0 g |
| Protein | 0 g |
| Cholesterol | 0 mg |
| Sodium | 0 mg |
Reviews
I adore all her recipies, but this one is the best. I serve this at a party and my guest start puting this oil even at the bread.