Recipe courtesy of Cheryl Smith
2 1/2 cups


  • 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.


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