Sweet Red Pepper Oil

Preparation info

  • Difficulty


  • Yield:

    2 cups

Appears in


By James Peterson

Published 1991

  • About

This brightly colored oil captures the flavor of sweet red peppers. Unlike chile oil, which is hot and spicy, red pepper oil is mild and sweet. It is best when served with grilled fish or used as the oil in preparing a vinaigrette.


sweet red peppers 1 lb 500 g
olive oil 2 cups 500 ml


  1. Halve the peppers, remove the stems and seeds, and chop coarsely.
  2. Combine the chopped peppers with the olive oil in a 2-quart (2 liter) saucepan. Cook the peppers over a low flame for about 1 hour, until they are soft. Alternatively, cook the peppers and oil sous vide at 140°F (60°C) for 12 hours.
  3. Let the peppers and oil cool. Pour into a blender and blend for 30 seconds.
  4. Return the mixture to the saucepan and cook gently for 15 to 20 minutes, until the particles of pepper separate from the oil. Do not overcook the oil or its flavor will be compromised.
  5. Strain the oil through a fine chinois. The oil will keep for months in the refrigerator.