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Categories:
fennel seeds cumin seeds celery seeds E.V.O.O. green bell pepper red bell pepper yellow bell pepper white onion red onion onion scallion chives garlic shallots freshly squeezed lime juice freshly squeezed lemon juice tangerine salt black pepper
Viewed: 49 - Published at: 6 years agoIngredients
- 1 oz fennel seeds
- 1 oz cumin seeds
- 1/2 oz celery seeds
- 1 quart E.V.O.O.
- 1 green bell pepper
- 1 red bell pepper
- 1 yellow bell pepper
- 1 White onion
- 1 red onion
- 1/2 lbs chipolini onion
- 1 bunch scallion
- 1 bunch chives
- 6 garlic cloves
- 4 medium size shallots
- 1/2 cup freshly squeezed lime juice
- 1/4 cup freshly squeezed lemon juice
- 1 peeled tangerine
- 1 oz sea salt
- 1/2 oz black pepper
Method
- Preheat oven on 450 degrees.
- Line sheet pan with parchment paper and add Fennel, cumin and celery seeds, place sheet pan in oven and cook seeds for about three minutes or until toasted.
- Remove from oven and set aside.
- In a large sauce pan, add E.V.O.O., all the vegetables and tangerine together, place the large sauce pan on medium burner and cook for 30 minutes, add fresh lime and lemon juice and reduce heat to medium low temperature.
- Let cook for 45 minutes to an hour or until vegetables are very soft.
- Remove large sauce pan from heat, set aside in a dry and safe area in the kitchen, allow it to reach room temperature.
- strain vegetables through a china cap or a regular strainer, do not mash vegetables, add the vegetables, salt and pepper in food processor and chop finely.
- Save the strained E.V.O.O. for other use, i.e., sauteed seafood, poultry, meat or vegetables.
